Nothing could be more basic than a Provencal macaroon.
Yet it is one of the hardest biscuits to make, for it is crisp on the outside and airy and tender on the inside. The secret resides in the lengthy work performed on the Provencal almond flour, followed by meticulous cooking.
Our products are guaranteed natural and free of preservatives
Food safety: in keeping with a demand for quality and to ensure optimal safety, the André Boyer laboratory applies the HACCP method (Hazard Analysis Critical Control Point).
*may carry a risk of allergies for affected people.
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