Macarons are definitely my current favorite thing to make: somewhat finicky, infinitely variable flavours, and SO TASTY and worth every minute of trouble. I made two kinds this Christmas: salted caramel and Mexican chocolate. Since making a salted butter caramel apple strudel not so long ago, I haven’t been able to stop thinking about the caramel sauce, and the resulting macaron was probably the biggest hit of Christmas Baking 2012. Deeply caramelly, crunchy-buttery-sweet, and just so, so good!
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