Egg whites should be at room temperature, and the butter should be cold. 1. Preheat the oven to 410°F (210°C). 2. Cut the butter into small pieces. 3. In a large bowl, mix the flour and baking powder with a whisk. 4. In the mixer bowl with the wire whip attachment, add the butter, sugar, and salt; beat until the butter turns white. 5. With the mixer on low speed, add the egg and yolks one at a time. Use a spatula to occasionally scrape the cream down the sides of the bowl. 6. Change the mixer attachment to the flat beater, add the flour mixture, and knead the dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. 7. Fill the molds with the dough. Work quickly, pressing the dough firmly into the bottom and sides of the molds, leaving a hollow in the middle to form tartlets. Place the molds on a baking sheet and bake for 10–15 minutes. 8. Let the tartlets cool for 5 minutes. Remove from the molds onto a wire rack and fill the molds with jam, preferably using a pastry bag. 9. CREAM: Using the wire whip attachment in a clean and dry mixer bowl, mix the egg whites with a pinch of salt on low speed until foamy. Add vanilla and increase the mixer speed to high. While the whites are whipping, pour the sugar into a saucepan, add water, and cook until it reaches the soft-ball stage (244°F / 118°C). 10. Add vinegar to the whites, reduce the mixer speed to low, and, without stopping the mixer, pour the hot syrup in a thin stream into the egg whites. Once all the syrup has been added, increase the speed to high and beat for 30 seconds. The cream is ready. 11. Place the cream in a pastry bag and fill the tartlets. 12. Preheat the oven to 410°F (210°C) again. Return the tartlets to the baking sheet and place them in the oven for 2 minutes to form a thin crust on top. Remove from the oven and sprinkle with powdered sugar if desired.

   SHELLS 1. Line a baking sheet with parchment paper for later. 2. Dry your eggs and sift out egg yellows. Put egg whites in bowl and add salt. Use a mixer to blend and once the egg begins foaming up add in the super fine sugar and beat on high speed until glossy stiff peaks form. (Optional) On this step, you can add a cocktail stick sized amount of food coloring until it is glossy and the color is even. Scrape down sides of mixer with a silicon spoon. Add almond and powdered sugar mixture in and fold until combined and smooth. The mixture should begin to run a little but not too runny. Do not overfold! 3. Squeeze into circles on the parchment and let dry, time can vary based on humidity of the room. To check when it is ready, press your finger gently on the top and make sure your finger does not leave a mark. 4. Preheat oven to 305 degrees Fahrenheit/ 151.6 degrees Celsius ACTUAL TEMPERATURE, measure temp. Put in oven and bake for 16 minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them. Let cool for 5 minutes then transfer to wire rack and let cool completely. Check in 14. CREAM 5. 1 stick of butter at room temperature, 1/3 cup of powdered sugar and vanilla sugar, mix until fluffy. Add 2 tablespoon of almond milk (or any milk) and mix together so the milk combines. 6. Put in macarons.