Making Macaroons

Two weeks ago I made the journey to London in order to enjoy a cooking class at Patisserie Flowerie. Our friend Simon brought us all together to learn how to make a French delicacy:

The Macaroon.

My dear friend Min and I partnered up to whip egg whites and sift almond flour. We made three batches and each one was of a different colour and had something correct about them. Their true characteristics combined would have made one perfect macaroon. At the end of the afternoon we decided the confection really did live up to its reputation for being temperamental. But at least we had a most splendid time experimenting!

Simon, our fearless leader.

Min adding some colour, "Poppy" I believe.

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