I love French macaroons. I seek them out at every opportunity that I get. When I was in Las Vegas for a weekend, when a friend requested them, without hesitation I could point us in the direction of some. It seems odd that I had never tried to make them at home. Until now. I went with Dulce de Leche Macarons from delectable site of Tartelette. I made the praline a few days in advance – this was the easy part. I think I overprocessed the praline into crumbs/dust instead of small chunks, but it was a minor variation. The Dulce de Leche (from David Lebovitz recipe) was also very straightforward. I used Safeway brand condensed milk and this was fine. The macaron cookie part made me nervous, but I followed the directions and everything went smoothly. I had some size variations as I practiced my piping skills. These don’t quite have the “feet” that are usually seen and some were a little cracked. They tasted delicious and that’s what really matters. I would absolutely make this again.