Saturday, 7 May 2011


I finally plucked up the courage to give macarons a go. I have to say I was pleased with my first attempt. I chose my favourite flavour (lemon) and used the Italian meringue technique where you pour boiling sugar syrup onto whipped egg whites to make the meringue base. I even managed to pipe pretty decent circles of the batter.

Look at the 'feet' on these after they have been cooked. Slightly undercooked admittedly, but look at the 'feet'!

Here they are filled - lemon curd whipped together with cream cheese. Not quite Laduree or Pierre Hermes, but entirely satisfactory. At this point we won't mention my second attempts which were more meringue than macaron. Practice makes perfect though, and even the mistakes taste delicious.