My daughter Micaela has a friend, Sanam, who can make macarons as good as in a pâtisserie. Macarons are so good, and at the same time they seem so fragile, so complicated to make, so mysterious. So I was thrilled when Sanam invited me to make some macarons in her kitchen. 
Sanam was right, it’s not that complicated, in fact it’s quite simple, but there is a tricky moment. This is when you incorporate the dry ingredients into the beaten egg whites. You have to be slow, but not too much and make a large movement with the spoon. 
So today, you are going to hear Sanam talking about the end of the recipe. 
In the notes that come with the transcript, you will get all the photos taken during the recipe and I will highlight for you in the text all the typical oral sentences that you can hear today. You know spoken French and written French can be very différent. 
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