Now, here's one macaroon that doesn't intimidate the baker. If you've enjoyed eating them but hadn't the nerves to attempt to bake them yourself (it's a whole lot cheaper!!), try this recipe. If you can get over the fact that a macaroon is a macaroon, that yours aren't going to look anything like Laduree's and it's just going to end up in the mouth all the same... then do this. Using the French macaronage method, these taste delightful despite its lacking in the looks department - mine looked like whoopie pies here. It isn't as chewy as the French macarons because these are airier but not dry. I've been (luckily) successful in the 3 times I made French macarons (pieds and all) and I'd say these are lovely macaroons made without the stress!
p/s: Don't ask me why there are 2 spellings for this confection. The French spells it macaron, the Australians say that macaroons are made with dessicated coconut while macarons are just ground almonds and Nigella in her book spells it macaroon.