I make meringue cookies (see Forgotten Cookies) that are so well-loved that I can walk into the house of someone I haven’t seen in ages, and the first thing they’ll ask me is: did you bring the white cookies? My nephew, who lived in Paris, tells me that they remind him of macarons (without the feet). I had egg whites in the refrigerator (after making zabaglione) and was researching macaron recipes when Merrill and Amanda announced this week’s theme. As much as I would love to learn to make real macarons, what I learned from my research is that they are finicky. Unlike my “white cookies,” which practically make themselves. So I wondered: Could I make almond macaroons that have that crunchy on the outside, soft on the inside consistency? I used the same basic recipe, but followed some of the guidelines I read for macarons: I used my oldest egg whites (Some people suggest letting egg whites sit uncovered at room temperature for a day before using them. I didn't do that.), insulated cookie sheets (You may want to double yours up if they're thin.) and I let the batter rest before putting it into the oven.

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