These macarons could rival those at Ladurée. Well maybe not this batch exactly, but if I hadn't slightly overcooked the sugar they would have. They were delicious and beautiful. The outside shell was crisp and the inside was still tender. The jam was very nice (not that I made it, but still) and complemented the cookies wonderfully. They only problem was there were a couple spots with pieces of overcooked sugar that couldn't incorporate into the batter. Still these pieces of sugar did not make a noticeable impact on either taste or texture, they just made the few affected cookies look a bit less perfect.
In case you were wondering, this type of macaron is called a macaron gerbet.
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