feat: add French Macarons. Fixes #222.

cook/cookies-and-bars/French Macarons.cook

@@ -0,0 +1,31 @@
+>> source: https://preppykitchen.com/french-macarons/
+>> serves: 36
+>> total time: 40 minutes
+
+Macarons: Sift the @confectioners' sugar{1%cup} and @almond flour{1.5%cups} into a #bowl{}.
+
+Add the room temperature @egg whites{3%large} into a very clean bowl.
+
+Using an #electric mixer{}, whisk egg whites. Once they begin to foam add the @cream of tartar{1/4%tsp} and then SLOWLY add the @granulated sugar{1/2%cup}.
+
+Add the @food coloring (optional){} (if desired) and @vanilla{1%tsp} then mix in. Continue to beat until stiff peaks form.
+
+Begin folding in the 1/3 of the dry ingredients.
+
+Be careful to add the remaining dry ingredients and fold gently.
+
+The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a #piping bag{} with a #medium round piping tip{} and you’re ready to start piping.
+
+Pipe one inch dollops onto a #baking sheet{} lined with #parchment paper{} (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about ~{40%minutes} before placing in oven.
+
+Bake at 300°F for 12 to ~{15%minutes}, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
+
+French Buttercream Filling: Combine @granulated sugar{1/2%cup} and @water{3%Tbsp} in #medium saucepan{}. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
+
+Put @egg yolks{5} in a #stand-mixer{} fitted with a whisk attachment and beat until thick and foamy.
+
+Cook the sugar and water syrup until it reaches 240°F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
+
+Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
+
+Add in @butter{1%cup} one cube at a time allowing each piece to incorporate before adding the next. Add @vanilla{1%tsp} and @salt{1%pinch}. Continue mixing until buttercream is smooth and creamy. (About 5 to ~{6%minutes}.) Add food coloring if desired.

dictionary.txt

@@ -412,3 +412,4 @@ Soyfoods
 Russe
 cakey
 Herbes
+Macarons

docs/cookies-and-bars/french-macarons.md

@@ -0,0 +1,111 @@
+---
+comments: true
+---
+# :cookie: French Macarons
+
+![French Macarons](../assets/images/french-macarons.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 36 | 1.02 hours |
+
+## :salt: Ingredients - Cookie
+
+- :candy: 1 cup confectioners' sugar
+- :ear_of_rice: 1.5 cups almond flour
+- :egg: 3 large egg whites
+- :rice: 0.25 tsp cream of tartar
+- :candy: 0.5 cup granulated sugar
+- :rainbow: some food coloring (optional)
+- :icecream: 1 tsp vanilla
+
+## :salt: Ingredients - Buttercream Filling
+
+- :candy: 0.5 cup granulated sugar
+- :droplet: 3 Tbsp water
+- :egg: 5 egg yolks
+- :butter: 1 cup butter
+- :icecream: 1 tsp vanilla
+- :salt: 1 pinch salt
+
+## :cooking: Cookware
+
+- 1 bowl
+- 1 electric mixer
+- 1 piping bag
+- 1 medium round piping tip
+- 1 baking sheet
+- 1 parchment paper
+- 1 medium saucepan
+- 1 stand-mixer
+
+## :pencil: Instructions - Cookie
+
+### Step 1
+
+Sift the confectioners' sugar and almond flour into a bowl.
+
+### Step 2
+
+Add the room temperature egg whites into a very clean bowl.
+
+### Step 3
+
+Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the
+granulated sugar.
+
+### Step 4
+
+Add the food coloring (optional) (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
+
+### Step 5
+
+Begin folding in the 1/3 of the dry ingredients.
+
+### Step 6
+
+Be careful to add the remaining dry ingredients and fold gently.
+
+### Step 7
+
+The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a
+piping bag with a medium round piping tip and you’re ready to start piping.
+
+### Step 8
+
+Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter).
+Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
+
+### Step 9
+
+Bake at 300°F for 12 to 15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking
+sheet.
+
+## :pencil: Instructions - Buttercream Filling
+
+### Step 10
+
+Combine granulated sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves.
+Increase heat to medium- high and bring to a boil
+
+### Step 11
+
+Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
+
+### Step 12
+
+Cook the sugar and water syrup until it reaches 240°F. Immediately remove from heat. With mixer running, SLOWLY drizzle
+hot syrup into bowl with yolks.
+
+### Step 13
+
+Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
+
+### Step 14
+
+Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt.
+Continue mixing until buttercream is smooth and creamy. (About 5 to 6 minutes.) Add food coloring if desired.
+
+## :link: Source
+
+- <https://preppykitchen.com/french-macarons/>

mkdocs.yml

@@ -111,6 +111,7 @@ nav:
       - Cook's Illustrated Snickerdoodles: cookies-and-bars/cook's-illustrated-snickerdoodles.md
       - Cook's Illustrated Perfect Chocolate Chip Cookies: >-
           cookies-and-bars/cook's-illustrated-perfect-chocolate-chip-cookies.md
+      - French Macarons: cookies-and-bars/french-macarons.md
       - Glazed Lemon Bars: cookies-and-bars/glazed-lemon-bars.md
       - Honey Cookies (Finikia): cookies-and-bars/honey-cookies-(finikia).md
       - King Arthur's Snickerdoodles: cookies-and-bars/king-arthur's-snickerdoodles.md