Just to clarify upfront, we’re not talking about the coconut macaroon here because that’s an entirely different species altogether.  

The French Macaron should be small and round, crisp but tender at the same time, sweet and more-ish.

The surface of the finished macaron should be shiny, and there should be a little raised ‘foot’ at the base. The shell should be crisp, and the centre just a little bit chewy.

Today they come in all sorts of flavours, and we can even find them in different shapes:  hearts for Valentine’s Day, rabbits for Easter and snowmen for Christmas (well that’s what I would do in my cafe way back when!).

Once you master the techniques of the French Macaron, you will only be limited by your imagination.