These for me have always been a type of patisserie rebel as it defies all the laws of pastry. Firstly mixing an oil(nuts) with an egg white is quite unpredictable as the two don’t enjoy mixing at the best of times. Secondly the fact that they are better with time (if they last that long) is strange as most pastries are best straight from the oven.

So when a friend of mine asked me to make some macaroons for her kitchen tea, and at first I was a bit nervous to take on the challenge as I have always found that Macaroons are so temperamental sometimes I get them right and other times not so much so in my dilemma I reached for the tool that most of us can’t do with out and that was google. Read more »

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