After a walk and some fishing and beachcombing, I decided to try a new macaron recipe. This time in the latest magazine by Donna Hay.
They have a vanilla cream and a little raspberry coulis butter in the centre.
I did a few things differently this time -
-I put the almond and icing sugar in the processor to make the mix finer
-I didn't use the fan force in the oven
-I let them sit for more than 20 mins
Once again they taste beautiful, however don't have a completely smooth top, so perhaps next time I will use a spatula to get them a little more perfect looking.
This is an apple and rhubarb flan for sunday lunch with friends.
Pastry worked well, kneaded in the KitchenAid.