Home » The macaroons sardi

The macaroons sardi

Traditional island recipe

by Ada Parisi
5 min read
Gli amaretti sardi nella ricetta tradizionale di famiglia

Today I leave a recipe terrific: Sardinian recipe macaroons, a traditional sweet pastry in Sardinia, inevitable in every festive occasion, I learned to know and love. Many Sardinian sweets are made with almonds, and these stand out for their extraordinary simplicity, also run time. I prefer them with a nice hot coffee, I'm a terrific snack. In Sardinia, two desserts have entered my heart: SEADAS and PARDULAS, orother than the very soft and aromatic SAPA CAKE.

The recipe is from my mother-in-law, that makes the macaroons that have nothing to envy to those of the most famous pastry shops of the island. As you know, I love the to SARDINIAN CUISINE and often prepare sweet and savory dishes originating in Sardinia. I like to spoil my partner, which it is the province of Cagliari, with a recipe of his land.

In this case, the main ingredient is almonds, which must be of the highest quality. Tradition has it that the macaroons are decorated with an almond or half candied cherry, just as we have in Sicily. But our macaroons are softer and less of these cooked. If you like sweets made from almonds, in any case, you can not experience the ALMOND PASTE SICILIANE, of which you can see the realization in VIDEO Corsino pastry made to Palazzolo Acreide. Have a good day.

The macaroons sardi, How to make the traditional recipe

Gli amaretti sardi nella ricetta tradizionale di famiglia

AMARETTI SARDI (doses for about 50 macaroons)

Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 kg of ground almonds coarsely

800 grams of sugar

9 egg whites

the grated rind of two organic lemons

2 tablespoons orange flower water

for garnish granulated sugar

decorate with cherries and almonds

Procedure

The macaroons sardi

To prepare Sardinian macaroons need to mix the ground almonds with sugar until the mixture is smooth. Whisk the egg whites and fold into the mixture of sugar and almonds so dough is moldable.

Obtain from the dough for macaroons many round meatballs of equal size (your hands should be moistened, otherwise the dough will be too sticky) and dip in granulated sugar. Place the center of each macaroon an almond or a candied cherry.

Preheat the oven at 130 degrees. Line a baking sheet with parchment paper and bake Sardinian macaroons for about 20 minutes or until the macaroons will not become crisp finish. Allow to cool completely before serving.

If you like, You can mix the almond flour a 10% bitter almond flour (Apricot kernels) so get Sardinian macaroons from more intense flavor. Have a good day!

Note

THE SUGGESTION: For the Sardinian macaroons (as well as for the Sicilian almond paste) you can not use almond flour for sale in supermarkets, because it is ground too finely and amaretti be too dense and crowded. It is best to blend the almonds in food processor, so as to obtain a coarse result, with larger shares in other smaller.

MATCHING: The Cantine di Dolianova (the cooperative Winery largest in Sardinia) We offer a Moscato di Cagliari Doc: sweet, aromatic, with scents of honey, soft and attractive on the palate. Perfect with these macaroons.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?

2 comments

Fernanda January 13, 2015 - 16:51

equal to my recipe, they're good! I thought there was the armellina in that I never get, I'm glad to share the recipe with you <3

Reply
Sicilians creative in the kitchen January 13, 2015 - 17:02

Hi dear! You would the armellina, write down the recipe, but not my… and I must say they are equally exquisite! I embrace you! ADA

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.