These macarons are made with a traditional almond paste method rather than the still-traditional-but-slightly-more-recently-developed meringue base method, so they don't have quite the same elegant look as the macaroons that Ladurée and other patisseries have made so popular in recent years. Honestly, I like them a little more. They have a more distinct flavor and a very slightly chewy texture that I really enjoy. We sandwiched them together with chocolate ganache which made them pretty much perfect!
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