I've been to Paris and lived 30 years while managing to never taste a traditional French macaron. But, while in Yountville today I picked up a few at Bouchon Bakery and...god, they're GOOD.
I am hell-bent on making them and after a good deal of Googling, this tutorial seems to be the best:
I am curious if anyone has any other recommendations or tips? I want to make sure they turn out perfectly and from what I have read they can be tough.