Something about these delicate almond confections with a crisp shell and chewy center always makes us weak in the knees. French baker Cecile Cannone runs a pastry shop that specializes in macarons, and has a whimsical, fun approach to the notoriously hard-to-bake cookie. In this book, she offers her master recipes for shells and fillings, with tons of variations for even the novice cook to experiment with at home. We love the troubleshooting section, with helpful tips to combat every classic macaron pitfall, from cracks to lumps to stains.