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French Almond Macaroons

French Almond Macaroons

from France
(0.00)   # of Ratings: 0   Log in to rate this item.
ITEM DESCRIPTION TEMP   PRICE QTY SKU
12 pc box chilled   $18.25
3214603
72 pc box chilled   $79.25
3214601

About French Almond Macaroons

These light and airy cloud-like cookies are made with almond flour, sugar and white eggs, then filled with butter cream or jam. These literally melt in your mouth macaroons come in a variety of 6 different flavours, such as vanilla, coffee, chocolate, raspberry, Pistachio and lemon. They are delicious.

Ingredients:Sugar, almond, liquid egg white, butter, raspberry filling(raspberry, sugar, glucose syrup-fructose, gelling agents: sodium alginate-pectin, acidifier: citric acid), cream (cream, stabilizer: carrageenans), chocolate ganache (cocoa paste, sugar, emulsifier: soya lecithin), pasteurized whole egg, maize starch, coloring agents: curcumine - riboflavin phosphate - copper complexes of chlorophyllins - caramel - red beet juice concentrate, pistachio paste (pistachio, syrup sugar, water, flavoring), egg albumen, acidifier: citric acid, gelling agent: xanthan gum, whipping agent: triethyl citrate, malt powder (gluten), lemon concentrate (lemon concentrate, acidifier: citric acid, lemon essential oil), coffee extract, invert sugar syrup, cocoa powder, natural flavoring, water. May contain traces of peanut, sesame seeds, sulphites and other nuts.
Storage: frozen
Availability: Usually ships within 1 business days. Product is perishable and must ship via Overnight service.

Product Reviews
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Product Questions And Answers
Q: What size are these macaroons?
A: They are just a little bigger than 1 inch.

Q: what colors do they come in
A: The macaroons come in 6 different flavors and colors:
Vanilla
vanilla (beige), coffee (brown), chocolate (dark brown), raspberry (pink), pistachio (green) and lemon (yellow).

Q: can these be frozen and wiII they taste good after they have been froozen?
A: The macaroons can be kept frozen or refrigerated.

French Almond Macaroons Recipes
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