You can make your own macarons in five easy steps. Each box makes 12 macarons.
1. Bring 100 ml (3.4 fluid ounces) of milk to a boil, whisk in the contents of the bag marked "Fourrage" (filling). Bring the mixture back to a boil, then remove and refrigerate to cool. 2. Whip two egg whites until stiff. Add the contents of the macaron packet and mix gently until you have a homogeneous batter with no traces of white.
3. Spread a piece of parchment paper on a baking sheet, and use a spoon to make 24 3cm (1 inch) shells.
4. Put the baking sheet in a non-preheated oven. Set the temperature to 50°C (120°F) and bake for 20 minutes. At the end of this period the shells should no longer be sticky to the touch. Then raise the temperature to 150°C (300°F) and cook for another 15 minutes. Remove from oven and let cool for 5 minutes. Then delicately detach each shell from the parchment paper, and turn over, flat side up.
5. Take the filling from the fridge and spoon onto half the macaron shells. Take the other half and complete the macarons.
TIP: If you want a more creamier filling, cover the macarons with a sheet of plastic wrap and put in the fridge for one hour. For a step-by-step guide to preparation, see this video (in French) on the Alsa site.