If you've got a sweet tooth, this is the show for you. Join Claud and the gang as they are joined by Assistant Pastry Chef Sylvain Bortolini of Solo, a patisserie in the Fontainebleau hotel, for some sublime "Solo Macaroons" and iconic cakes.

Ingredients

• 900 grams Confections Sugar
• 500 grams White Almond Flour
• 450 grams Egg Whites
• 240 grams Granulated Sugar
• Food Colorants
• Assorted Mousseline Creams and/or assorted Marmalades

Directions:

1. Process the confection sugar and white almond flour in a food processor for a few seconds.
2. Whip the egg whites in a clean bowl until foamy and gradually add the sugar until it is incorporated and egg whites are stiff.
3. Gently fold in the dry ingredients—the confection sugar and white almond flour.
4. Divide the mixture into smaller bowls and add the food colors of choice to each one. You may want to choose coordinating colors based on the creams or marmalades to be used (i.e. orange food coloring with orange marmalade, red food coloring with strawberry marmalade, or mix it up completely with green food coloring with hazelnut cream—it’s totally up to you!)
5. Place mixtures into piping bags with large tips.
6. Make 3 centimeter balls on parchment paper on sheet pans.
7. Bake macaroons at 300 F. for 8-9 minutes.
8. When cooled, sandwich flavored mousseline creams or marmalades between 2 macaroons. They are best eaten the same day as made or may be stored in an airtight container for a couple of days.