Yay! It took a few failed attempts, some disappointing recipes, and a lot of selfless sampling, but the French macaroons (from this recipe off of David Lebovitz's blog) came out pretty and looking just right.
Crisp on the outside, with a smooth unblemished top, a good foot, filling that moistened the interior of the cookie- these were everything I had been striving for. I made them extra small, just bite-sized, but noticed that people still took two bites- to savor and perhaps to get a look at that kick-ass cross-section as well.
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