Legend has it that macarons originated in Italy, but when Catherine de Medici moved to France in the mid-1500s, her pastry chefs took them along. Ever since, stylish Paris shops have featured an astounding selection of the jewel-hued treasures. People line up at Pierre Herme for classic flavors, as well as such creative combinations as olive oil and vanilla, or chocolate and foie gras - an acquired taste, to be sure. The petite treats can cost a pretty euro, though.
Fortunately, you can make macarons at home, and it's not nearly as intimidating as it sounds, especially if you take a class from a master or browse a cookbook, such as I Love Macarons (Chronicle Books) by Japanese pastry chef Hisako Ogita. (The book, published in November, is so popular it's already on back-order.)
Mana Lewis had such fond recollections of the macarons her Paris landlady made for her years ago, she says she resolved, "One day, I have to learn how to make them myself."
Last summer, the Los Altos Hills, Calif., resident fulfilled that dream. She took a macaron workshop at the renowned Ecole Ritz Escoffier Paris.
Among the lessons Lewis learned from chef Didier Steudler: Macaron batter requires only three ingredients - almond flour, sugar and egg whites - so choose them with care.
Steudler recommends storing almond flour in the freezer and drying it on a cookie sheet for 24 hours before using it. Try to find confectioner's sugar without cornstarch added, he says. (Ogita suggests using organic powdered sugar instead.) Make sure the whites are at room temperature, and don't overwhip them.
And finally, before you start, check the weather forecast. Humidity is not your friend.
