les macarons

want a fun and challenging spot of color in your kitchen while you're waiting for spring?  try baking macarons.  they're not nearly as intimidating as i imagined.  a bit fussy? yes.  do you have to follow the science of baking?  without a doubt.  but these cookies are oh-so-rewarding when they turn out right.  i remember walking the streets of france two summers ago like it was today, three or four macarons in hand.  here at home, they are $1.50 each in french bakeries.  and now i know why--almond flour and labors of love.  even after only making them twice, i've learned some tips and tricks; everything from the fact that room temperature eggs really do matter and, that once on the cookie sheet, they need to sit for half an hour before baking so they develop the right shell. "melt in your mouth" is exactly the phrase what i want to use to describe how they taste right after they crumble, however cliché, especially when they are filled with lemon butter cream.