A home baker lifts a tray of pastel shells from the oven. Steam rises. The kitchen smells faintly of almonds and caramelized sugar. That tiny scene opens the story—one bite, and you’ll feel like you’re in Paris.The recipe focuses on texture and timing. Whisked egg whites form glossy peaks. Ground almonds join powdered sugar to create a delicate crumb. Gentle folding preserves air and gives the she...More