By Stephanie Rubesh and Christopher Werner No, not the coconut heaps (those are spelled with two Os). We’re talking about macarons, the French pastries the color of Easter popping up in pastry cases the country over. Macarons are as elegant as they are complex. Two dainty meringue domes cocoon a luxe filling, typically buttercream or ganache. Ratio is key—too much filling negates the crisp of the cookies. So is the feather-light texture: each nibble sh...

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