I made a few increasingly successful attempts at french macarons in my previous apartment, and in the end, they were looking pretty damn good. (See photos at my previous attempt at a blog). Unfortunately, either my century-old oven or the humidity of San Francisco isn't so kind to my more recent attempts; I have made 4 batches in the last week nevertheless. The second two are for a combination charity bake sale / baking contest at work tomorrow. They are a bit chewy and don't look as fantastic as the ones I used to make in the south bay, but still - I'm pretty pleased.
Dark chocolate macaron with white chocolate swiss meringue buttercream and crushed peppermint
Vanilla macaron with cinnamon cream cheese swiss meringue buttercream