The french macarons are my new goal now in the kitchen. The first french macarons that I’ve made few months ago were a total fiasco. Flat shells, they lost the color after baking and they were very sticky. I tested and tested and tested and after the 5th attempt they started to catch some shape and some color. There are few “secrets” about perfect macarons. First : let the egg whites to rest 24 hours before making the macarons. Second : beat well the egg whites, at least 3 to 5 minutes, until meringue it’s keeping the shape. Third : try to stick to the quantities listed in the recipe as much as you can. Use some digital balance to be sure that your…