PETITE PERFECTION

Wondering if you can make these patisserie standouts in your kitchen? We say oui! Here's how to master these French favorites.

- 

French Macarons

Josh Rink, Food Stylist, Taste of Home

Prep: 1 hour + standing

Bake: 15 min./batch + cooling

Makes: 30 macarons

1. Place almond flour and 1-3/4 cups confectioners’ sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass the almond flour mixture through a fine-mesh sieve; discard any large pieces that remain. 

2. Place egg whites and salt in a very clean bowl of a stand mixer fitted with a whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining 1/2 cup confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 1-2 minutes.

3. Gently fold the almond flour mixture into meringue, a third at a time. Using the side of a spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself.