For Valentine’s Day, here are recipes, tips to make French macarons by acclaimed pastry chef Stephane Treand

Pastry chef Stephane Treand’s hands moved effortlessly as he piped small mounds of macaron batter onto large baking sheets. One hand guided the bag, while the other applied gentle pressure, the piping dance so ingrained in memory that his movements required little concentration. Nine rows of nine, each little macaron shell identical to the next.

To continue reading this article please click here.