French Macarons

Bakers judge a macaron by its feet. That's the name for the ruffled ring at the bottom of each shell, which rises in the oven when the almond and egg white batter has been mixed just right. Rows of them in pastel colors fill a bakery case in a macaron jigsaw puzzle that's easy on the eyes. The two-shell sandwich with a filling became popular in Paris in the early 1900s. At a small piece count it makes a quick sweet break, no app or account needed.