Macarons - v2

I made macarons a little while ago and they weren't quite perfect, they tasted amazing but they didn't have the little 'feet' - mainly because I didn't age the egg whites, and they weren't quite as uniform as I'd like.

These aren't quite as perfect again, I think macaron making definitely takes practice. I did age the whites and I got a nice crisp shell and 'feet' on my macarons. But I think I needed to pipe them a little smaller, as they were a bit ungainly, macarons are meant to be a delicate and sophisticated French sweet after all.

The macaron shells were flavoured with my new favourite thing - vanilla bean paste, and made pretty with a few drops of red food colouring, for a pinky colour. I sandwiched with lemon curd again, but I am going to try buttercream or maybe a chocolate ganache next time.

Despite their appearance they do taste fantastic, which some would say is the main thing.

I used Ruth's recipe from her blog - The Pink Whisk.

Macaron makers - do you have any tips for me?

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Custardy French Toast

I love bread and butter pudding, and I love french toast. This recipe takes french toast a little higher, with some cream and cinnamon along with fresh eggs.

What you first need to do is go and run yourself a nice hot bath, I assume you'll be making this on a lazy sunday morning, after a nice lie in.

Whilst it is running, take yourself down to the kitchen and get breakfast going.

Custardy French Toast - Serves 1

2 fresh eggs
approx 100ml milk
approx 100ml double cream
1/2 tsp cinamonn
dash of vanilla extract
2 tablespoons of granulated or brown sugar

2 thick slices of good quality white bread 

Whisk together all the ingredients for the custard in a shallow pie dish or wide bowl. Dunk in your pieces of bread so that they are nicely covered. Place a heavy plate on top of the dish to submerge the bread further. If it doesn't submerge add a bit more milk.

Then you need to leave it as it is and go and give yourself a nice soak in the bath whilst your bread has a nice soak in the custard.

Leave for about 20 - 30 minutes.

Heat up a nonstick pan and add a small knob of butter, fry each slice of bread for about 3-4 minutes on each side til golden brown and a bit crispy, keep one slice warm whilst you fry the other.

Serve with a large mug of tea and maple syrup, your favourite berries or maybe a bit of creme fraiche or yoghurt?

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