A small change to the below recipe that makes a big difference: use blanched, skinless almond slivers for grinding. Before, I used a pre-ground, bagged almond meal that contained the dark specks of skin; this time, I ground my own meal, using blanched slivered almonds that had been skinned. The luminous, waxy ivory makes for a much prettier cookie, and the lack of skin imparts a decidedly lighter, crisper one. It seems that when using an almond meal that incorporates the skins, the result is chewy and heftier. The new macaroons come much closer to that Parisian ideal (although there really is no substitute for the real thing, of course).
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