Macaron

Macaron shells are made from almond flour, powdered sugar and egg whites whipped into a French or Italian meringue. The batter is folded until it flows like slow lava, a step called macaronage, then piped into rounds and often left to form a dry skin. In a low oven the shells rise to form the ruffled base known as the feet.

A macaron is not a macaroon. Macaroons are mounded coconut cookies, while macarons are smooth, often brightly colored sandwiches. Filled macarons taste best after resting a day in the refrigerator, which softens the shells.