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Will my macarons taste "French" if I use California almonds instead of Spanish marconas?

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Joined: Dec 12, 2005


Posted to Thread #14236 at 6:17 pm on Mar 25, 2009

This seems like a basic recipe I should conquer, but I hate to waste the time, money, and angst on it if the end result won't taste like the authentic Parisian version.

I have Pierre Herme's recipe and he uses marconas, but I don't know if that is the fried version or the raw version. Of course, Spain is closer to California for Pierre, so perhaps that is his reasoning.

Plus, I have a few pounds of California almonds in the freezer and would like to use those up.

Has anyone gone down this culinary path?

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