Provencal macaroons
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.
Sugar
Provencal almonds*
Egg whites*
Bitter almonds*
Wheat flour
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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Did you know?Almonds are the main ingredient in calissons, nougats and macaroons. They also provide many health benefits.
Thanks to their high protein and lipid content, as well as minerals like magnesium, they can supply lots of energy without necessarily leading to putting on weight.
In addition, Boyer almonds are chosen on the basis of a very strict list of standards.