Blend the icing sugar and ground almonds to a fine powder in a food ... the outcome of the meringue. Tip 2: If you don't want to use the extra macaron shells this recipe makes immediately, freeze ...

Use a chefs’ blow torch to toast the sides of the meringue until golden-brown or alternatively, place it on a heatproof plate and toast under a very hot grill. Top with candied peel (see recipe ...