Parisian macarons are red-hot in America right now, quickly becoming the new cupcake. Gesine Bullock-Prado, author of “Sugar Baby: Confections, Candies, Cakes and Other Delicious Recipes for Cooking With Sugar,” shares her step-by-step guide to making these delicious little cookies.
Move over, cupcakes! Try Parisian macarons
Makes approximately 200 Shells Servings
Makes 2 ½ to 3 cups Servings