My first ever macaron experience was from the now defunct Boule in Los Angeles. My friend had brought some home for sampling after dinner. I still remember the moment my teeth cracked through the papery-thin outer shell, the center light as a pillow of air, with just enough resistance and chew. One by one, I sampled the flavors, each individual confection punctuated with a thin layer of ganache or curd. I was immediately mesmerized by these happy little sandwiches. I’ve always wanted to try making macarons, and with a little patience and a lot of luck, some homemade versions might actually make it onto these pages. Until then, these recent photographs I took for Patisserie Chantilly will have to suffice.