miracle foot Made with theboywhobakes.co.uk/2009/08/pierre-hermes-salted-caramel-macarons/\" Pierre Hermé’s Salted Caramel Macaron recipe. So far, this might be my most favorite macaron. The combination of salted caramel, almond flour and coffee extract is amazingly delicious - almost a miracle, better than (and completely different from) any other caramel desserts I ever had. Pierre Hermé is definitely a genius who discovered the perfect balance of all the different ingredients/flavors incorporating into the small universe of the macaron. I had another breakthrough today to solve the cracked shell and no feet problem which I had been having for the last several batches. To make powdered sugar out of granulated sugar, the food processor does not work well enough to make it into powder. I used a blender instead of a food processor today, following .choosingvoluntarysimplicity/making-powdered-sugar-from-granulated-sugar/\" this person\'s blog, and the shells turned out to be perfectly smooth, with no cracks or holes! (I used the blender for the first several batches before, which also turned out to be beautiful.) In making macarons, such a small detail makes a huge difference in the outcome ...
