Richard's Lemon Macaroons Were 'Perfect'

Hello Caroline,

Firstly, thank you very much for the lesson which was very interesting and alot of fun. I have made two batches so far - the first were not very succesful... Nobody to blame but myself for rushing and only glancing at the recipe!

So the next time I was determined to learn from my mistake. I aged the egg whites and weighed them, I set out all the equipment from the start, pre-weighed all the ingredients Etc.

It was a dry, mild morning, I had bought the essential equipment from lakeland and some Kosher ground almonds from Sainsburys (All they had at the time but they turned out to be rather good)

I learned from the first batch that my oven needs to be a little lower than in the recipe so I dried the macarons with the door open and when I turned the heat up I kept the door open a little with a wooden spoon.

There were 50 shells and everyone was perfect - They were lemon and filled with lemon curd. I waited (I did really!) 24 hours before I filled them. It was thrilling!

Best regards - Richard H.