This time, Craftsmanship presents a "star" of the French baking tradition: Daniel Rebert runs his patisserie in Wissembourg, Alsace, just a stone's throw from the French-German border. He is one of the 50 best macaron makers in France and demonstrates how the meringue pastry is made from almond flour: Under a paper-thin, smooth crust, the macarons are soft and creamy and melt in your mouth.