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"  I love macarons, the light-as-air French almond-meringue cookie sandwiches. (I also love macaroons, the chewy American coconut cookies, but they&amp;#039;re very different desserts.) Until recently, it was hard to find good, authentic macarons in America, but, as our Kitchen Appliances Director Sharon Franke reported, they&amp;#039;ve become a trend in bakeshops and pastry kitchens everywhere. Just last week, our Test Kitchen Assistant, Sherry Rujikarn, brought us a box of the best macarons from Laduree, the famed French pastry shop...now in New York City! If you don&amp;#039;t live in New York--or France--here&amp;#039;s another way to taste delicious macarons: Make them yourself! The process can be difficult to master, but a new cookbook, Les Petits Macarons by Kathryn Gordon and Anne E. McBride, takes you through each step. This slim volume has beautiful photos of the finished confections and helpful how-to photos. Be sure to read the introductory chapters that describe the ingredients you need and the basic techniques involved.  You can then move on to the basic meringue chapter, which outlines each step of making the cookies (with four different technique options to boot!). Gordon and McBride drill down on the details here--and it&amp;#039;s a good thing too. Their tips will result in beautiful, perfectly crackly chewy cookies. And if your first batch doesn&amp;#039;t come out right, their troubleshooting guide will help you fix any faults.   I love baking, so I think macarons are worth the effort. If you&amp;#039;d like to whip up a simpler batch of cookies, try our chocolate-hazelnut macaroons. To see how we make cookies, come visit us in the test kitchen on a Good Housekeeping Research Institute tour. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/dessert/a24461/the-best-macarons/>