Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Halloween Macarons",
  "description": null,
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "½ cup fine ground almond flour (scant measure)",
        "½ cup confectioners' measure (scant measure)",
        "1 tablespoon powdered orange food coloring",
        "2 eaches medium egg whites, at room temperature",
        "1 pinch cream of tartar",
        "1/4 cup superfine sugar",
        "6 ounces mascarpone cheese, at room temperature",
        "2 tablespoons caramel sauce",
        "1 tablespoon confectioners' sugar",
        "1 teaspoon powdered black food coloring"
      ]
    }
  ],
  "instructions": [
    "Step 1\nLine 2 baking sheets with silicone mats or parchment paper.",
    "Step 2\nSift almond flour and 2/3 cup confectioners' sugar into a bowl. Sift again into a second bowl, adding powdered\norange food coloring. Whisk well and set aside.",
    "Step 3\nPlace egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed\nuntil they begin to foam, 1 to 3 minutes. Add cream of tartar and continue whisking until creamy, 1 to 3 minutes\nmore. When the whisk leaves traces in the egg white mixture, increase speed to medium-high. Add 1/2 the\nsuperfine sugar while whisk is in motion. When sugar is fully incorporated, add remaining sugar. Whip until\nstiff peaks form, another 1 to 3 minutes.",
    "Step 4\nUse a rubber spatula to gently fold in 1/3 the almond flour mixture until incorporated. Fold in remaining flour\nmixture gently; overmixing will create a runny batter and cookies will not rise. Pour batter into a piping bag or\na resealable plastic bag with a corner cut off. Pipe 32 small circles onto the prepared baking sheets, allowing\napproximately 2 inches between cookies. Lightly rap the baking sheets to release any air bubbles from the\nbatter; cookies will spread slightly, this is normal.",
    "Step 5\nAllow cookies to sit at room temperature for at least 30 minutes; during this time, tops will become opaque and\nno longer glossy and if you lightly touch them, the batter will give and bounce back.",
    "Step 6\nPreheat the oven to 325 degrees F (165 degrees C).",
    "Step 7\nBake 1 baking sheet in the preheated oven until cookies rise and bottoms begin to get crinkly and firm, 12 to 15\nminutes. Remove from oven and allow to cool. Wait for oven to return to temperature before baking the second\nbatch.",
    "Step 8\nWhile cookies are baking, whip mascarpone cheese, caramel sauce, 1 tablespoon confectioners' sugar, and\npowdered black food coloring together until fluffy. Store filling in the refrigerator until needed.",
    "Step 9\nCool cookies completely before filling. Transfer filling to a clean piping bag and pipe filling onto 1 cookie base\nand top with another. Use leftover filling to decorate the tops of the macarons if desired. Let cookies rest before\nenjoying."
  ],
  "author": null
}