They are becoming really popular, I have made them a few times, They are yummy. Planning om making some this weekend, with ganache filling. Here is a pic of my first attempt.
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Sounds yummy! I will definitely be giving these a try

Alexa

I love these, we had trays and trays of them at my DD's wedding, they were quite a hit. There's a lovely french bakery here in Baltimore that makes them, so it's easy to get a few to satisfy that craving. They are just amazing.

happy time, those look delicious. I've never seen or heard of them, they look like tiny little sandwich cookies, how could that be bad.

I'll definitely have to give those a try!

Annie

Bakerella also has them on their blog right now. I'm not crazy about meringue but I may make them as they are pretty (hides in shame for shallow ways).

Here is a link that might be useful: http://www.bakerella.com/

But meringue with almond flour!

Whoa, look at the colors! Al

Those are great "feet" on yours Happytime!

Here is a link that might be useful: French Macaroon Food Porn

terri, that was my whole stress about making them, that they were going to have good feet...
your link is a great website for macarons. I have tried to make pink ones with a strawberry recipe I found on a blog, but the color was horrible, so I have not tried another color yet.

Happytime, I love Food Gawker, you will occasionally see a few of our own posters on the picture line up too..

There are more macarons with much more colors but if they didn't name them that..it often doesn't come up on the search..

Here is a link that might be useful: okay found more for you..

YUM!!! The first time I fell in love with them was in Paris in 1978-- I schlepped home about 4 doz minis from Fauchon. Now we have them locally at La Provence. Not all the flavors are my favorites, but the chocolate and the coffee are two of them!

Here is a link that might be useful: La Provence

OMG talk about yer food porn!
I wonder if you could make them with hazlenut flour. I have some in the fridge that it seems I may never use up. But then again I don't do shaped foods, the whole idea of me using a pastry bag is quite improbable. But if I ever see them around here I will have to buy some!

I don't know about the flavors available or traditional, but it occurs to me that pistachio would be very tasty and just the right color, too.

I love macarons but I've only made them a few times. The only reason I tried was because of the lovely and talented Helen of Tartelette. She answered my inane questions about powdered food coloring and the proper number of folds to get the egg yolks to "magma" consistency. Plus, she's got a whole site full of fantastic ideas for macaron flavor combinations (and a whole host of other diet-busting desserts. Dang French pastry chefs!). Dang it, now my dh saw this post and wants macarons. Guess I should get the egg whites out now for this weekend...

Here is a link that might be useful: Tartelette

Did I say egg YOLKS? Yeah, I'm a bit stupid tonight, obviously. I meant egg whites. Oops.