After eating some lovely macarons from Fauchon in Geneva this weekend, I decided that learning how to master these little morsels will be my next project. I'm not sure which flavor combinations to try first, but I would like to make a caramel/ fleur de sel and rose, as well as some type of basil.
I've been eye-ing this book, but there seem to be other more reasonably priced options.
I'm also interested in the Pierre Hermé book, but that may reach beyond my ability.
Lovely macaron flavors- the bergamot and the chocolate with lime look delightful!