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.