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  1. Ok. That makes sense. Although, I’ve always heard you don’t want to add any liquid to the macarons so I’m intrigued by that approach. I’m getting his cookbook soon and I’m sure it is all in there. I believe his base recipes are 300g almonds, 300g powdered sugar, 220g egg whites. Makes about 80 halves.
  2. Great. Thank you. That is super helpful.
  3. I've recently become somewhat obsessed with trying to perfect these awesome little cookies. I've stumbled upon some of Pierre Herme's recipes and they all look reasonably straightforward. My question is around colorings. There are a few things that caught my attention: 1) He doesn't specify gel or powder. I assume from the amounts to use (by weight) he's referencing gel, which leads me to... 2) The amounts seem egregious. In his preamble in one of his books he says to use colorings sparingly, but then his recipes seem to call for relatively large amounts of coloring. Many of his recipes have anywhere from 5 to 20 grams of food coloring for a standard batch of macarons. 20 grams is essentially an entire .75 oz bottle of gel paste coloring. Is he actually suggesting that much coloring for a batch of macarons? Thanks, Dave
  4. After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online. After two flawless batches of macarons, I've been re-energized to continue to work at mastering them. Specifically, I want to try more of his recipes. My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get. I can't tell if one is just an updated version of the other or a reissue or what the differences really are. I was hoping somebody had some insight. I have searched online and haven't seen both books referenced in the same context or contrasted at all. This one appears to be older. And this one appears to be the newer of the two. Any insight would be helpful. Thanks,
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