Macarons 

Macarons are not difficult to make, but they can be so finicky that they have a reputation for turning bakers’ hair gray. They often spread into odd shapes or form dark stains on top. But don’t be scared to try these, because even if they don’t turn out as beautiful as the ones in the shop windows, they’ll still taste delicious. Some tips: Let the raw macaron rounds sit at room temperature for at least 30 minutes, don’t overmix the meringue or batter, and, when possible, use older egg whites.

Special equipment: You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag.

INGREDIENTS

For the macarons:

2 cups powdered sugar

1 cup almond flour or almond meal

3 tablespoons natural unsweetened cocoa powder

1/4 teaspoon fine salt

3 large egg whites, at room temperature

Pinch cream of tartar

3 tablespoons granulated sugar

For the ganache filling:

4 ounces bittersweet chocolate, finely chopped

1/2 cup heavy cream

2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes