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A macaron (the fancy Parisian sandwich cookie popularized by pastry shops like Ladurée and Pierre Hermé) is not a macaroon (the more familiar coconut confection). Jonesboro-born William Silbernagel, who runs pop-up bakeshop Bookie Macarons, doesn’t flinch anymore when people mispronounce his pastel-colored masterpieces. The full-time chef at the Bookhouse Pub on Ponce de Leon Avenue, Silbernagel tasted his first macaron six years ago when he was doing an externship at Trois, Concentrics’ short-lived French restaurant in Midtown. He fell for its delicate texture and delighted in the challenge of mastering the meringue wafers that form the cookie’s base.