After watching Lorrine Pascale’s macaron segment recently, I attempted them myself. Takes a lot of faffing around separating egg whites from the yolks (which I have to admit, I find therapeutic once I get into it) and a careful bake, so I was really impressed with the outcome! Crispy on the outside and chewy on the inside - Yummy. I’ve never tried macarons before, but I’m sure that this is how they’re meant to turn out, from various bits of homework I’ve done. The crispy layer is achieved by letting the mixture stand on the baking tray for 30 minutes before you bake them. I have to say that I’ve never tasted anything like it. They’re definitely for people with serious sweet teeth and who can appreciate Parisian chic treats. I can’t wait to bake these again!
Giant cupcakes have the wow factor and look so pretty. I learned today that you’ve got to be so careful when baking them as the base and top allows for different cooking times. This is why I bought the silicone mould as they are separate pieces, unlike the metal moulds. It took about 1 hour and 30 minutes to bake and required a bit of trimming to get it level enough to sit on top of each other. Me and Joe ate the off cuts – yum! I really enjoyed icing it as I wanted to use specific icing techniques, but could be quite random with it. I’d definitely make them again to experiment with different cake recipes.
