Wow. Macarons are becoming the rage here. Whole Foods in Boston has started selling them (but not yet in CT) and while my wife and I were strolling around Boston we found a small store selling a book titled "I Macarons". I of course had to buy it! Your post will be very helpful though as this was translated from French and not everything makes sense. I've made a recipe similar to this before from Jacque Torres's "Dessert Circus" but his macarons are a bit more rustic and call for the tops to crack. I've also made Pierre Herme's chocolate macarons but it was very hard to tell when they were done being chocolate and my first attempt at macarons. All my books offer grinding almonds in a food processor wih a small amount of confectioner's sugar to absorb the oil. But I've also had these books since before things like almond flour were readily avaible on the wbe. Thanks! Aaron

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