How can I make French macaroons?

I think this Food52 recipe for just the macaron is great (I haven't tried making the curd, I usually use a buttercream or ganache for the filling): http://food52.com/recipes/3809_meyer_lemon_macarons. The secret is to let the eggs age at room temperature, as the recipe calls for, and to let the piped macarons sit for about 30 minutes before putting them in the oven. It's really not that hard to make, especially considering the awesome reward! And for what it's worth, I use almond meal from Trader Joe's, which has not been blanched, and it works just fine.

With effort. Personally I'd rather save up for a ticket to Paris and a swing by La Duree.

We did a post to answer this very question -- here you go! http://food52.com/blog/3599_how_to_make_french_macarons