These colorful little guys keep popping up everywhere. Not to be confused with our American-style coconut version, the french macaron seems to be surpassing the cupcake as the dessert du jour. Frankly, I've never been a big fan of cupcakes--they're sugary sweet and rarely ever chocolatey, nutty, or creamy enough for my taste. So perhaps this change is a good one. The only thing is that I've never actually tried a macaron, and I doubt that there is any place in my little upstate New York locale that sells them. So I think I'll try making my own. For guidance, there's this book and this one. And David Lebovitz has a post about them with some helpful hints on technique. Do you have any macaron advice? Such as how to get that amazing rainbow of colors?