It all started when I noticed some flurries of discussion on eGullet about "French macarons". The descriptions were enticing (I'm a sucker for recommendations of well-executed patisserie) and I was off to Paris – a lucky coincidence. It was 2004. At Ladurée I bought a massive box of the things. Colourful, beautiful, memorable (and not just because the sales assistant had flirted outrageously). And delicious.

April 28 2010 marked the debut of my own macarons in a shop display case, but problems meant that production had to be suspended. I'm now considering other options. There's now a dedicated page for Macarons by Duncan, where updates and info will be posted. Just click on the Macarons by Duncan logo.

My public macaron profile started at the first food bloggers' banquet in Melbourne. I took along salted caramel macarons (a little runny), and was surprised at how well they were received. I then wrote this series of articles, La Macaronicité, published here in December 2007.

La Macaronicité 1: an introduction to the macaron.
La Macaronicité 2: basic technique and simple macaron recipe.
La Macaronicité 3: the more reliable macaron recipe and a few tips.
La Macaronicité 4: fillings, flavours, frippery.
La Macaronicité 5: Macawrongs and macarights, macarons day and night.

And then there is an explanation of some oven issues in Of Ovens and Baking (and Macarons) published in 2010.

Many further articles have mentioned various aspects of macarons. You can view all by browsing the category macarons here. Or you can start by reading some review articles:

Sydney's macarons, Adriano Zumbo, and a few other eating observations.
The macarons of Paris — 2008 review.
Melbourne's not so great macarons, plus rubbish in Epicure.