I’ve grown a strong fascination for European Macaroons ever since I saw them at Pierre Herme. I’m not talking about coconut macaroons that most are familiar with, I’m talking about these small little crunchy chewy cookies usually filled with a butter cream.I have looked for these colorful crunchy little treats at every pastry shop I've been to. Some of the best places to get them in Los Angeles is Boule www.boulela.com and Jin Patisserie www.jinpatisserie.com .  But my most favorite macaroons are from Miette www.miette.com in San Fransisco.  I found them to be perfect in every way.  Crunchy, crispy outter shell, chewy and gooie center, not overly sweet and outstanding flavors.  My attraction to them made me curious on how to make them.I researched and looked all over for recipes and found many variations.The secret to the perfect macaroons is the almond flour.You have to use the finest ground almonds available in order to get a nice smooth texture.The other secret is on perfectly whipping the egg whites to the perfect consistency.I worked months trying figure out how to perfect the recipe. Some of the flavors I like using on macaroons are green tea, passion fruit, chamomile, rose, and orange.