Macaroon night fever

Macaroons are *the thing* in here, they're considered the ultimate chic, sign of exquisite taste and sophistication. Serve macaroons to your French guests and your apéro party will be a smashing hit: everyone will melt with pleasure at the view of the delicate texture and fine flavor, and you can be sure that they'll love you forever! Then, after the love is gone, they'll start an endless debate about who makes the best macaroons and what are the characteristics of an exceptional one, debate that'll last the whole evening, giving you the opportunity to perfect your French language skills!

The really good macaroons are expensive, veeery expensive: ask monsieur Pierre Hermé, the best of the best, who sells his at the bargain price of more than 2Eur a piece. Chic and cher make the French dream, but then, hey, who can blame them? The best macaroon I ever tasted was a caramel&salted butter one from his fancy shop, an absolute dream!

So my quest to bake my own macaroons was launched the last week, after a few days busy with reading, watching and studying everything that was ever recorded about the subject, directly from the (more or less) stars of macaroon-makers on the Internet. But you can imagine they are not delivering all the secrets in their recipes and then there are different ideological schools of how it's best to do it. I had some choices to make: Italian meringue or French? egg whites at room temperature or directly from the fridge? oven temperature at 140°C or 180°C ?

After 5 pathetically failed attempts and a pair of deceased kitchen scale batteries, I can now heartily say that I finally have the right proportions to produce some decent easy to make (yes, I really said easy to make!) macaroons and I am more than happy to share the recipe with you: