
I was apprehensive trying out the macarons as there seemed so much room for error. I used the recipe from Girl Cook in Paris where she had described everything methodically so that I could follow it step by step easily. I wasn't sure how long I should have whipped the Italian meringue and caramel buttercream but it turned out alright. Apparently Italian meringues are much more stable and easier to w

My first batch which I stuck into the oven directly after piping them out spread too much and they kind of just blended together into a mass, didn't have much feet and cracked on the surface. I then piped the next batch further apart and left it to rest for about half and hour so that there was a layer of skin before baking and they turned out smooth and nice. I will endeavour to pipe more regular meringues as most of them turned out quite a few sizes :) The next time I try it I'm also going to go for much smaller ones so that I don't get that sugar rush and high after just one macaron.
Yippeee! I'm definitely going to be trying out more recipes to satisfy my macaron cravings.