I've always thought of macaroons as being these impossibly delicate type-A little cookies that are designed only for those of us with infinite time, patience, and... insanity. But when you have eight left-over egg whites, a bag of ground almonds and a pint of fresh raspberries, you really don't have much choice. No more avoiding it-- there were macarons to be made.
Shockingly, they weren't impossible. In fact, I don't know whether it was beginner's luck or my own natural born talent (definitely the luck), but they turned out as perfect as I could have hoped! Little pink domes with bubbly feet that were crunchy on the outside and soft on the inside. The swiss meringue buttercream I doused with raspberries and lemon oil was delicious. Sweet and sour just like raspberry lemonade is supposed to be.
The only problem I had with these little treats was that once the cookies are sandwiched together with the buttercream, there are only about a dozen to pass around. And one really isn't enough. Not for me anyway.
So my advice for macarons is this: Do not be afraid, little ones. Go forth and create little monsters with tiny feet out of egg whites, sugar and almonds... Just be sure to grind the almonds fine enough. And let the beasts sit before going in the oven-they get cranky otherwise.
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