Share a little about the ingredients and techniques used to create this dish/item. This is my first attempt at baking French macarons in about five years. When I last made them, my failure to success ration was about 5 to 1. This time, I watched Colette Christians's class, used her recipe (I simply added lemon flavoring to the cookies and used lemon curd from Trader Joe's for the filling), and am so happy to report that it was nearly foolproof -- only five cracked tops in about 36! What are you most proud of? I had struggled with making macarons in the past, so I was most delighted in how these turned out :) I am definitely inspired to make more. What advice would you give someone starting this project? Take Colette's class, Miniature French Desserts: Macarons, Madeleines & More! It really made a difference in my macaron success rate!