Chocolate-Orange Macarons
Hundreds of years, the French macaron—two slightly domed shells sandwiched together with ganache, buttercream, or preserves—was only known in France, and had not traveled outside of its country of origin. Then, in late 20th century, French chefs in New York slowly began making the exquisite cookie on American shores, and the macaron became a sensation. The ingredient amounts must be carefully calibrated and may be slightly off when translated to the American volume system, so weighing works best. (A kitchen scale is an essential item in a well-stocked kitchen, anyway, and can be bought inexpensively at any kitchenware shop and online.)