France’s 5th annual Jour du Macaron (Macaron Day) will take place on Saturday, March 20, 2010.

Founded by the Pastry King himself, Pierre Hermé, this day devoted to the crispy, round feather-light treat with a soft center, will feature free tastings and other special events in Pierre Hermé’s shops in Paris and Tokyo and 100 other pâtisseries of the Relais Desserts association.

The organizers also hope to raise money and awareness for French charities that help those afflicted with rare diseases.

Other participating shops in Paris include Sadaharu Aoki, Laurent Duchêne, Jean-Paul Hévin and Arnaud Larher.

Macaron Day is also happening in New York City this year. Visit the Macaron Day NYC 2010 website for a list of participating shops.

To celebrate Jour du Macaron and the first day of spring, and inspired by MacTweets Mac Attack challenge, ChocoParis is pleased to share a recipe for the chocolate macarons pictured above.

The basic recipe for macarons is pretty simple. The only ingredients are egg whites, sugar, and almond powder. From there, through variations in colouring and fillings, the possibilities are endless.

But the key to success with these delicate treats is to master the mixing of the beaten egg whites and dry ingredients. You must neither undermix nor overmix – it has to be just the right amount.

Don’t be discouraged if it takes several tries before your macarons turn out perfectly, with smooth, gently rounded shells and the characteristic foot underneath. When they do, you’ll be amazed at the results!

To view the recipe for chocolate macarons, click here.