Everyday I find new and amazing inspiration in the world of cakes and sweets. I love to follow the trends and fashions in all things sugar just as much as normal people might follow other trends.
By far my favourite has been the new salted caramel trend - you can even pick up a pre made jar at the supermarket! (and yes I did buy it)
My macaron ability is often quite hit and miss. As a short cut cook I often miss the mark or loose patience. So after 2 rather interesting attempts I committed to following the recipe - got out my thermometer and scales and set aside the few hours to get this done.
No more skin condition macaroons for me!
For the macarons I used a combo of the Zumbo Method and Nectar and Stones star tipped macaroon middles. With a blob of caramel strategic placed in the middle they make such a cute surprise inside treat.
