French Macarons not to be confused with English Macaroons made with coconut are slowly and methodically making their way into bakeries around the country. They have by no means overtaken the cupcake, like I had suggested some months ago, but they are gaining popularity; and why not, these lovely pastel pillows are deliciously moist and if made well melt in your mouth.

These lovely French sandwich cookies are entirely of ground almonds, egg whites, and sugar and the filling possibilities are endless. The most challenging part of making these sweet pillows is achieving the right consistency and presentation of the macaron shells. According to David Lebovitz, “Parisian Macarons, as most of us know them, are said to have been invented at Ladurée, and they claim to sell 12,000 of them daily.”

I recently ran across a two interesting little booklets published by AmericanAlmond.com on how to make Parisian Macarons. If you try one of their recipes please drop back by and share your experience.

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