Thank you, everyone!
@k1b1 - I haven’t had any crystallization in my leftover syrup, and it’s been around since Christmas. I keep it in the back of my fridge, in a mason jar, FWIW. Maybe yours is more condensed than mine? Mine’s super-thick, but maybe yours is even more concentrated?
@sophis - Oh, yes, do make macarons! I should add that I let mine sit as long as it takes (after piping, before baking) until I can run my finger across the top of mine without marking it—not the 15 minutes mentioned in the recipe. The chocolate ones took about 20 minutes, but this last batch, made on a warm weekend, took nearly an hour. What I have read bout the Italian meringue method is that it can be more reliable (less finicky), but most people who have done both (and discussed it on their blogs) ultimately prefer the appearance, taste and texture of the french. My first couple of batches taught me what to look for, so I plan to stick with the simplicity of the French method. Either way you go, though—or both—will be super-fun!!
@prettycake - Thank you—and thank you for the initial macaron inspiraiton! I agree—the recipes are all very similar—EXCEPT, I have seen some where they do equal weight nuts and powdered sugar. I think it comes down to that half/half thing—it’s supposed to be half powdered sugar, half almond flour, but half/half weight or volume? Sugar weighs about 2x almond flour, so most receips seem to approach the half/half volume (thus having a difference in weight). Cook’s Illustrated does half/half weight, but I have’nt tried theirs, as I am very happy with the proportions at the link above.