Much like dreaded dinner party nemesis the soufflé, macarons have earned themselves a bit of a reputation as a difficult beast. Browse your favourite blogs or recipe sites and you’re sure to encounter strict words of warning and reams of advice; how to avoid the shell cracking, how to achieve the perfect raised ‘feet’, the importance of almonds and why ageing your egg whites is crucial. It’s enough to put off even the most intrepid of bakers.
At the end of the summer I joined Mactweets, a ‘virtual Mac Kitchen’ which sets its members a new challenge each month, allowing them to share the highs (and lows) of their attempts at macaron mastery. I’ve made a fair few batches of macarons now, and what I have learnt is this… Continue reading