To make macaroons, a Parisian dessert, heat an oven to 350 degrees Fahrenheit. In a food processor, pulse 1 cup confectioner's sugar and 1/2 cup plus 3 tablespoons of almond flour. Separately, beat 2 egg whites that are warmed to room temperature until peaks form; fold the dry ingredients into the meringue. Pipe batter onto parchment paper in 1-inch circles, and then bake for 15 to 18 minutes. Fill with butter cream and sandwich cookies together.
To make traditional French goat cheese and cauliflower soufflés, preheat an oven to 375 degrees Fahrenheit. Use unsalted butter to grease four 8-ounce ramekins, and coat with finely grated Parmesan cheese before placing the ramekins on a baking sheet and letting them chill. Boil 8 ounces of chopped cauliflower florets for four to six minutes; drain, and put into a food processor. Add 5 ounces plain goat cheese, 1/4 teaspoon of freshly grated nutmeg, 3 eggs, and a pinch of salt and pepper to the food processor. Puree the ingredients until creamy.
Chill the mixture in a large bowl until ready to use. Beat 5 egg whites into firm peaks, and then fold into cauliflower puree in small batches. Separate into the ramekins before baking for 30 minutes, until the mixture is golden brown and puffy.