When discussing French cuisine, it's impossible to ignore the global renown of macarons. These delicate treats embody the essence of "French life aesthetics," adorning the shelves of Parisian patisseries like precious jewels.

With their candy-colored allure, macarons blend beauty and flavor seamlessly, crafting a dreamscape for women.

Each bite feels like a culinary masterpiece, as the crisp exterior meets a moist, melting sensation akin to snow dissolving.

The sweetness lingers, accompanied by the delightful touch of rose petals or lychee flesh – a rejuvenation for the taste buds and a lingering aftertaste.

In contrast to many other desserts, the recipe for macarons is elegantly simple, requiring only egg whites, powdered sugar, almond flour, and a touch of white sugar.

The foundation of each macaron includes a lace-like skirt, creating the structural elegance of a "hamburger" with the filling sandwiched between two slices, transforming it into the iconic macaron.

Crafting the delicate skirt is no simple feat. Combining whipped egg whites, powdered sugar, and almond flour, the mixture is piped into equal-sized patties.

Time is crucial, allowing the tops to dry out and form a thin crust while depositing a delicate sugar solution on the bottom rims, keeping them moist.

As the mixture expands in the oven, the crust prevents it from downward expansion, resulting in the formation of the coveted "skirt."

Ingredients:

Main Ingredients:

- Powdered sugar: 55 grams

- American almond meal: 30g

- Egg white: 35g

- Sugar: 30g

Accessories:

- Food coloring: 2-3 drops

Steps for Making Macarons:

1. Prepare two baking pans, lining them with parchment paper. Preheat the oven to 320F/160C.

2. If using almond flour, mix it directly with powdered sugar and sift.

3. In a mixer, beat the eggs until soft peaks form, gradually adding sugar until stiff peaks are achieved.

4. Add the almond flour and powdered sugar mixture to the whipped egg whites in two batches, mixing gently with a folding motion. The batter is ready when it falls in ribbons.

5. Place the batter into a labeled piping bag with a 12# nozzle. Pipe even-sized circles on the parchment paper. Bake for 5-8 minutes, and the skirts will appear after 5 minutes. Reduce the oven temperature to 230F/110C and bake for an additional 15 minutes. Allow to cool.

6. Pair each cookie with a prepared sandwich, such as lemon mayonnaise. Refrigerate before serving. Store in an airtight box to maintain crispiness, adding the sandwich just before eating.

Enjoy these macarons as they are or refrigerate for a delightful treat!