macaroons

This evening I tried making almond macaroons. Being a traditional french pastry, they are difficult to find here and are expensive if you can find them. Macaroons are made up of two small meringue cookies with an icing-like filling sandwiched in between them. The delicacy of the cookie makes them difficult to make and I had to bake them with the oven door propped open to achieve the right consistency, a crisp outer shell that crumbles away to a softer inside. I don't think I got the filling quite right, so I'm freezing most of them and am going to try a different filling recipe some time next week. Let's hope round two yields less mess.