Inspired from a recent work trip in Paris, I decided to attempt macaroons again this weekend. The Husband was unsurprisingly skeptical as macaroons are well-known to be difficult to make them taste well.
This raspberry macaroon is baked out of egg whites, caster sugar, a few drops of natural red food colouring, ground almonds, icing sugar and raspberry puree. The raspberry filling is melted white chocolate, single cream, a few drops of natural red food colouring and a tablespoon of raspberry conserve.
The most difficult thing about macaroons is piping them onto the baking sheets as it took ages!
The Husband has declared them 'not bad.'
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