French macarons, those elegant, shatteringly-crisp meringue cookies sandwiching delectable fillings, are a little finicky. My first attempt at making French macarons was so abysmal that I didn’t even bother making a buttercream or ganache to fill the misshapen, overbrowned things. In fact, the shells went straight into the trash. See my failure here, if you’re so inclined. Pretty awful, right? I’m surprised I didn’t give up right then and there and decide macaron (pronounced mac-a-RON, and don’t you forget it) making was just not in the cards for me. I’m sure my persistence had something to do with my infatuation with them, a serious affliction since January of 2010, when I ate my first pistachio macaron in Paris and fell desperately in love with the ethereal pastry.