split and sandwiched violet cornmeal macaroons on a work surface
pinterest logoClick on the image, above to submit to Pinterest.

Macarons Maïs Violette (Violet Cornmeal Macaroons)

Macarons Maïs Violette (Violet Cornmeal Macaroons) is a traditional French recipe for a classic ground almond, flour and cornmeal biscuit (cookie) bound with eggs, sweetened with sugar and flavoured with vanilla extract and citrus zest that's also flavoured with cayenne pepper and black pepper. The full recipe is presented here and I hope you enjoy this classic French version of: Violet Cornmeal Macaroons (Macarons Maïs Violette).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

10–15

Rating: 4.5 star rating

Tags : Vegetarian RecipesSpice RecipesEgg RecipesBaking RecipesBiscuit RecipesFrench Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')



Ingredients


100g ground almonds
100g unrefined cane sugar
50g plain flour
50g stone-ground cornmeal (maize meal)
3 medium egg whites
2 drops vanilla extract
2 tsp finely-grated citrus zest (lime, orange, lemon, citron, clementine, etc)
pinch of cayenne pepper or freshly-ground black pepper

Method:

Combine the ground almonds, sugar, plain flour and cornmeal in a medium mixing bowl and beat to break up any lumps. Form a well in the centre, add the egg whites and flavourings then whisk once more, working out from the centre, until all the ingredients are combined (the resulting batter will be thick).

Using two teaspoons shape the batter into 1cm diameter balls and drop these on a greased baking tray, ensuring that they are at least 3cm apart. Sprinkle the tops with a little cane sugar then transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until golden brown, but still slightly soft in the centre (do not over-cook, as they will harden further as they cool).

Transfer to a wire rack to cool completely then store in an air-tight tin (they will keep for 4 or 5 days).