French macarons are delicate and delightful treats that have become a beloved indulgence around the world. These sweet meringue-based confections are characterized by their smooth, crisp shells and soft, chewy interiors. They come in a variety of flavors and are often sandwiched together with a luscious filling, such as ganache, buttercream, or jams.

Ingredients

• 3 egg whites

• 6 tablespoons superfine (castor) sugar

• 1 cup almond meal

• 1 ⅓ cups confectioners' sugar

Directions

1. Preheat the oven to 320 degrees F. Line baking sheets with parchment paper or a silicone mat.

2. Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes. Whisk superfine sugar into egg whites until thick, glossy, and stiff peaks form, 5 to 8 more minutes.

3. Sift almond meal and confectioners' sugar over beaten egg whites; gently fold in, retaining as much air as possible.

4. Divide meringue into separate bowls to flavor and color, if desired.

5. Spoon meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.

6. Let cookies stand at room temperature to form a thin skin, about 15 minutes.

7. Lift the baking sheets; let drop from several inches above the work surface to adhere cookies to the baking sheets.

8. Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper, about 45 minutes.