I visited Bouchon Bakery in Napa last weekend just for these [not-so-petite] macarons and a coffee. My family witnessed me turn into a giddy little girl. Even though I can’t eat over half the baked goods in most bakeries, I can’t help myself, I always have to visit. Basically, sugar [& coffee] make me smile.

Did you know macarons are gluten-free? Basic ingredients for these lovely french confections are ground almonds, confectioners’ sugar, egg whites & regular white sugar.

If only I could let go of my perfectionist state of mind, I’d give these little beauties a try. Maybe if I say it aloud and make a commitment to you, I’ll actually make do it. How about I’ll do it, if you do it? No? Okay, fine. I’ll make these before October 1st. <shake>

When I do attempt the french macarons, I’ll most definitely be following this Macaron tutorial from Helene of Tartelette, the macaron expert.

… and the hazelnut. not pictured because I ate it. all.

Here’s a nice little Introduction to the French Macarons [via Serious Eats]

Macarons from around the web…

PB & J Macarons – Tartelette

Cherry Blossom Macarons – Cannelle et Vanille

Macaron Pops – Bakerella

Basic Parisian Macaron – LA Times

Vanilla Bean and Blueberry Mascarpone Macaron – Food for my Family

Pistachio Macarons – Annie Eats

[Photographed by Lisa Thiele | With Style and Grace]

Have you made macarons before? If so, what are some [or one] tips you’ve give to a newbie?

Have a favorite flavor combination?

Or is that you on the other end of the cash register purchasing them? My current stance.

If I attempt, will you?