A Bit of Pre-Paris Baking.

So today's attempt with Macarons was a semi-success. Slightly dipped tops though unfortunately due to my not reading the recipe properly where it concerned 'drying times'* in the oven and then panicking and removing them from the oven.

ANYWAY - they look pretty!

This recipe was the basic French method for Macarons as found in "Les Petits Macarons" but they came out rather much chewier than what I made in the bottom picture - I think because the recipe involved half caster sugar and half icing sugar.

Basic Macaron (with Rhubarb Curd Cream)

So far I've found that I prefer the texture of the ones I've made from the "Great British Bake Off" book - though I'm not convinced of it's authenticity for some reason. Then again - I've not actually tried any macarons apart from the ones I've made so...I can't say for sure if which recipe has been the 'proper' way, if indeed there is such a thing.

Pina Colada Macarons (lumpy because the mix contains desiccated coconut!)

* In my previous trials for Macarons, the process involved leaving the piped mix to settle for at least 20mins at room temperature so as to form a skin. The one in the book involved letting them dry out at a low temperature in the oven and then whapping up the temperature to properly cook.