Ladurée's history of le macaron:
http://www.laduree.fr/en/histoire/macaron
More background on le macaron from Paris By Mouth:
http://parisbymouth.com/our-guide-to-paris-laduree/
Not to be confused with macaroons, which are coconut chewy cookies, le macaron are gorgeous, almond flour/egg white meringue-y clouds sandwiching jelly/gel/frosting or ganache.
I did brainstorm options for making my own spin on macaron, since the flavor and color manipulations are so pure. However, this was a big trend about a year and a half ago in the food world, so this didn't seem very "new" to me.
Anything McDonald's has decided to sell probably isn't original or novel anymore. Novel was a criteria, but only when combined with some usefulness. When I think about practical cooking, I see the smiling face of Mark Bittman, The Minimalist of the NYTimes, who is now an opinion writer for the times and blog-er/organizer at his site markbittman.com.
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