PETITE PERFECTION

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

STEP 1: WHISK THE EGG WHITES Meringue forms the foundation of these cookies. Beat egg whites and salt until frothy, then slowly add the superfine and confectioners’ sugars. Whisk until you have stiff, glossy peaks. STEP 2: FOLD IN THE ALMOND FLOUR Take your time to fold the almond flour mix into the meringue, adding a third of the flour at a time. Be careful not to deflate the egg whites; they give the cookies their texture and lift. STEP 3: PIPE MACARON SHELLS Add the batter to a piping bag fitted with a round tip. Hold the bag perpendicular to your baking sheet and pipe circles. Use a mat with guides or draw them yourself with a template (a shot glass works!). STEP 4: REST, THEN BAKE After piping, don’t rush to the oven. Let the…

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Taste of Home (Digital) - 1 Issue, February/March 2023

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