Every bakers one time or another go through a macaron craze phase. I did for a whole month in 2009. Since then, I have cut a short break with this decadent French treat. Then few days ago, with some egg-whites, almond flour and sugar, I was back baking macarons... but with confidence this time. I've come a long way as a baker since I started this blog a year ago, and have learned a few tricks about whisking egg-whites to perfection. With the perfect egg-white and some nicely grounded sugar, macaron is a piece of cake.