Pumpkin Spice Macarons & Roasted Red Kuri Squash Filling

I’m back! And to make up for it I’m presenting you with these pumpkin spice macarons!

Ouf! It has been a real marathon so it’s good to be back finally on le blog. These past few months have been quite challenging. Juggling the stress of house renovations, a new bricolage world of riveting French DIY vocabulary has blossomed and I’ve even dabbled in some interior design; the other day I realised it has left its mark when I found myself glancing at the paint and tile colours in a few Parisian pâtisseries. But that’s not why I’m here.

The most exciting project has been preparing the NEW BOOK: writing, recipe testing and taking hundreds of photos … all around teatime (hint, hint). I can’t wait to share its progress with you very soon but as it’s now going through edits and design with Waverley Books, I finally have an excuse to take a tea break and make some pumpkin spice macarons, strictly for le blog and perfect for Autumn!

Pumpkin spice Parisian macarons

I’ve never really understood why the French don’t seem to be that much into pumpkin. Last week at the market in Saint-Germain-en-Laye, I even had a lovely French seller – complete with chic body warmer, hair tied back with scarf – ask me (yes, I kept pinching myself it was unreal) how to cook mini pumpkins (Jack-be-littles) rather than show them off as decorative items for Autumn.

Pumpkin Purée and Pumpkin Spice

For a start, for sweet recipes, there isn’t any pumpkin purée in the shops, an ingredient that appears to be familiar with most of my blogger friends at this time of year.  When I looked up some macaron recipes, there wasn’t even any pumpkin in them – instead simply ‘pumpkin pie spice’, another ingredient that’s difficult to find here.  So there was only one thing for it: to make my own pumpkin purée and find a quick spicy alternative.

potimarron or red kuru squash spiced macarons

Potimarron Pumpkins

I set out to grab a giant quarter slice of pumpkin, as they’re normally sold here. With Hallowe’en gradually becoming more popular here with youngsters, giant Jack-o’-lanterns are also more available than before, ready to carve for this Friday’s spooky date.  This year, pumpkins seem to be overshadowed by the smaller potimarron, The Autumn foodie fashion item in the French supermarkets and at our local farmers’ markets just outside Paris.  They’re everywhere!

What’s Potimarron in English? Apparently it’s Red Kuri, Japanese Squash or Orange Hokkaido.  It’s darker than pumpkin without the ridges and has a more intense, even chestnut-like texture and flavour (as the French name implies: marron, meaning chestnut).  What I love about it is, unlike pumpkin, you can even eat the skin!

pumpkin spiced Japanese squash macarons

I remembered a post by David Lebovitz about how to roast potimarron or red kuri squash: he dribbled olive oil over the slices, added herbs and roasted in the oven for 20-30 minutes at 200°C.  I tried this method using potimarron in my favourite pumpkin, leek and ginger soup and it really is delicious.

Inspiration knocked for these pumpkin spice macarons when David mentioned that the Red Kuri squash slices could also be roasted with brown sugar and cinnamon. Instead I used pain d’épices or gingerbread spice, perhaps the French’s closest quick answer to pumpkin pie spice (cinnamon, nutmeg, ginger & all-spice powder).  And in case some of you have hands up in horror, wondering why there are no Hallowe’en decorations on these macarons – I’m ridiculously scared of spiders and anything in the least bit squirmish; perhaps I grew up with too many Scottish ghost stories!

roasted red kuri or Japanese squash

Roast me in the oven for nearly 30 mins, covered in brown sugar, pumpkin spice and top with foil

Macaron Fruit Fillings – A Tip!

One word about using fruit purées for macaron fillings: it can make macarons become rather soggy.  One tip is to add ground almonds (almond flour) to soak up the juices which I’ve done here.  The good news with this recipe is that for impatient macaronivores, you can eat this macaron after only 6 hours in the fridge and finish them the next day.  Any longer and they will turn slightly soggy – but the taste is divine and full of healthy, spicy squash! I wouldn’t recommend keeping the pumpkin spice macarons any longer than 2 days or even freezing them as you would for all the macaron recipes in my book.  If you prefer to keep them longer like in the book, use equal quantities of purée, melted white chocolate and whipping cream.

Colouring the meringue for making pumpkin macaron shells

Instructions on how to make the macaron shells are given step-by-step in  Mad About Macarons!  Just add a dash of powdered colouring (I use a pinch of red and yellow) and a teaspoon of pumpkin spice or pain d’épices to the meringue.

pumpkin spice macaron filling with red kuri squash

Top me off with a macaron shell and I’m yours!


Pumpkin Spice Macarons:
Filling with Roasted Red Kuri

This recipe is ideal for serving later in the day.  Just chill in the fridge for 6 hours.  Best eaten within a couple of days. The basic French recipe for macaron shells are well explained in Mad About Macarons! using 150g egg whites for about 40 macarons.

Preparation time: 20 minutes
Cooking time: max 35 minutes
Chilling time: min 1 hour

For roasting:

1/2 red kuri squash or Potimarron
2 tbsps brown sugar
3 tsps pumpkin spice or pain d’épices

Cream:

2g sheet of gelatine
2 egg yolks
50g brown sugar
50g whipping cream
100g roasted red kuri purée (half of one red kuri)
2 tsps pumpkin spice or pain d’épices
2 tbsps ground almonds (almond flour)
100g chilled mascarpone

1.  Preheat the oven to 180°C/160°C fan.  Cut the kuri squash in 2 and, using only half of it, scoop out the seeds.  Cut into slices and place on a non-stick baking sheet, sprinkling with the brown sugar and spice.  Cover with aluminium foil and roast in the oven for about 20-30 minutes, depending on the size of the slices.  When ready, set aside to cool then purée using a mixer or by hand with a masher.  Weigh out 100g of purée.

2.  For the cream, soak the gelatine in cold water for about 15 minutes.  In a bowl, hand-whisk the yolks and sugar until creamy.  Heat the cream in a saucepan until nearly boiling, then whisk into the yolk mixture then transfer back to the pan over a medium heat, whisking constantly until the sauce thickens (rather like a pastry cream).

3.  Take off the heat, add the gelatine (squeeze of excess water) to the warm cream, whisking until melted then add the purée, ground almonds and spice.  Set aside to cool then chill for about an hour.

4.  Hand-whisk in the mascarpone then transfer the cream to a piping bag with a 1cm plain tip.  Pipe onto half of the shells then assemble with the remaining macaron shell tops and chill in the fridge.

pumpkin spice macarons potimarron red kuri squash

Are you planning to make spooky macarons for Hallowe’en?

Why not share your pumpkin spice macaron – or Hallowe’en inspired macarons with us?  Just email your photos as soon as you can to Jill@MadAboutMacarons(dot).com and I’ll post a special Hallowe’en Macaron Round-up, citing you on le blog.

Happy macaron-making!

Whisky Toffee Frozen Crème Brûlée with Macarons

It was a sign:  a Scottish saltire traced onto such dazzling blue Parisian skies this week by the routine planes rumbling over us, to and from Charles de Gaulle Airport.

Saltire flag forming clouds in sky

It was another reminder of this month’s historic Scottish referendum that has created such a powerful and passionate impact on a country that was already once independent.

I’ve never been into politics much but, hearing many lively debates and enthusiasm about the subject, it became increasingly frustrating that I couldn’t vote as a Scot living in France.  I could hear the same calls from my fellow Scots living in England, Wales or Ireland.  A familiar remark from friends and family, who were either for or against an independent Scotland was, “Well, my heart wanted to vote Yes to Scotland being an independent country; but my head told me it was better to stay together with the UK”. With such a close winning vote of 55% to stay in the UK, the Scots have perhaps been divided on the results but as we could think that the Yes voters are upset – or ‘gutted’ as I heard on BBC radio the day of the results – the debate continues.

“We’re not crying into our porridge yet.”declared my Uncle David, a proud Scot from the Shetland Islands. “We’re just delayed a bit”, he said, as thousands of Scottish flags were being waved in Glasgow and Edinburgh this weekend, showing their excitement at how quickly they’ve received so much enthusiastic support.

whisky caramel creme brûlée an egg yolk recipe for macaron makers

Did someone say whisky toffee is in that, Jimmy? 

Another Scottish sign came via Jamie Schler’s recent whisky recipes on her blog, Life’s A Feast: with a beautifully glazed Honey Whiskey Bundt Cake, and her celebratory Whisky Soufflé.  It occurred to me how little I cook or bake with Scottish Whisky.  Admittedly, the last time I added it was to coffee macarons (the recipe for Café MacWhisky is in the book, by the way).  These macarons make an excellent accompaniment to this whisky toffee frozen crème brûlée dessert, a recipe I’d ripped out from Mum’s pile of Sunday Times mazagines this summer when in Edinburgh, as it’s an ideal egg yolk recipe for all of you macaron lovers.

While the recipe below calls for American Bourbon whiskey, I’ve opted for Scottish Whisky.  Both are slightly different in flavour and they have different spellings: in Scotland and the rest of the world it’s always referred to as Whisky but in America and Ireland it can be Whisky or Whiskey, depending on the producer’s chosen spelling.

Chocolate and whisky macarons

On another note, there was yet another sign this week: I need to hide any macarons that are lying out for photos.  I quickly took this one with just three chocolate macarons that were left, salvaged before they were also pounced on from the pastry box in the fridge.  But when I went back to continue the photo with the crème brûlée, there were only two.  It’s a mystery that one.  The girls say it wasn’t them.  Perhaps it was a Scottish ghost?

whisky brûlée frozen custard recipe with chocolate macarons

The recipe asks for a ‘shot of bourbon’.  Being a bit lazy, I poured out a small enough shot glass of Ballentine’s Whisky (a blended Scotch, ideal for cooking/baking) and threw it into the pan.  It didn’t take long to realise visibly that my toffee caramel became rather liquid, so I added more sugar and boiled it up to thicken.  No harm was done, as I ended up with more toffee so dribbled even more on top of the ice cream before freezing.  But for the record, a shot is 25ml.

As I left them in the freezer overnight, caramelising the sugar with the blowtorch hardly melted the ice cream.  That way it was easy to return them to the freezer before serving later. To enjoy them at their best, remove from the freezer 5-10 minutes before serving.

Toffee whisky iced brûlée egg yolk recipe with chocolate macarons

Whisky Toffee Brûlée Frozen Custard

Recipe adapted from the UK’s Sunday Times Magazine.  I substituted 1 shot of Maker’s Mark Bourbon whiskey stipulated in the magazine with Balletine’s Scottish Whisky, but you can use your own favourite American bourbon. The recipe says it serves 4 but I filled 8 ramekins with it.

Serves 8
Preparation Time: 10 minutes

FOR THE CREME FROZEN CUSTARD

2 vanilla pods (or 4 tsp of vanilla extract)
300ml whole milk
300ml double cream
100g caster sugar
6 egg yolks

FOR THE SALTED WHISKY TOFFEE

80ml double cream
20g butter
1 shot of whisky (25ml)
Pinch sea salt

TO BRÛLEE

20g caster sugar
A mini blowtorch

recipe for whisky toffee with frozen creme brûlée

1. Deseed the vanilla pods.  Pour milk and cream into a pan, add the pods and vanilla seeds.  Heat until it almost boils. Turn off the heat and allow the vanilla cream to infuse for 30 mins.

2. Boil the toffee ingredients in another pan, then gently simmer.  Stir for 3 minutes, then chill in the fridge.

3. Hand-whisk the caster sugar into the egg yolks.  Add to the pan with the vanilla cream.  Place on a low heat; stir for 7 minutes until it becomes a light custard.  Cool, then chill for an hour.

4. Take the custard out of the fridge. Remove the vanilla pods from the vanilla cream.  Pour the custard and cream into an ice-cream maker until it has the consistency of soft ice cream.  Turn off the machine and ripple in the toffee, using a spoon.  Scrape the frozen custard into serving glasses.  Freeze for 2.5 hours.

5. Sprinkle caster sugar over the top of the desserts with a teaspoon.  Heat the sugar with a mini-blowtorch until it forms a caramel.  Serve immediately or refreeze until ready to serve.

Egg yolk recipes frozen creme brûlée

Unlike a classic crème brûlée, where you crack into the caramel directly into the cream, this frozen version makes the hardened caramel even more exciting.  Try it: it’s like skating your spoon and cracking into the ice.

For plenty more egg yolk recipes, check out the bonus recipe page that accompanies the book.

Fromage Blanc Ice Cream – Egg Yolk Recipe

It has been a while since I posted an egg yolk recipe on le blog. As readers on Facebook confirmed they’d like to see more yolky recipes, here’s a continuation of  the series, all in the interest of saving the egg whites to make Parisian macarons.

fromage blanc no bake no churn ice cream

Leafing through the pages of French magazines for yolk recipes, I was intrigued by this one. It mainly uses a low fat fromage blanc – something I’d normally eat on its own with a sprinkling of sugar or with sweetened chestnut purée – so it’s a much lighter version of a pure cream ice cream.  It’s also a no-bake ice cream. For those of you at this stage flapping your arms about in horror, there’s absolutely no harm in using raw egg yolks and freezing them in with the cream, as long as you use fresh eggs that have been stored in the fridge. What’s more, it’s dead easy and quick to make and doesn’t require an ice cream churner.

The recipe calls for raspberries and raspberry syrup or liqueur, but I only had strawberries and blueberries.  As strawberries are so full of water, I picked the blue balls with a crème de myrtilles (blueberry liqueur) so not to stray too much away from the recipe.  Blueberries, though, don’t have that much flavour, do they?

silicone moulds for ice cream

The recipe said to use a 1.5 litre cake mould but, as the photo in the magazine presented an individual portion, I used my favourite silicone moulds.  I managed to fill 6 spherical and 6 briochette (or muffin) moulds.  Instead of making a coulis, I simply dribbled over some more blueberry liqueur, which melted the outside a bit quicker.

Next time I would replace half of the sugar with honey to balance out the tart yogurty flavour.  If you do this, please let me know what you think.

fromage blanc blueberry no bake no churn ice cream

Fromage Blanc No-Bake Ice Cream with Raspberries

Express recipe adapted from Cornelia Zingerling’s recipe in the French book, Cuisiner sans cuisson
extract (Fromage blanc glacé aux framboises) Papilles magazine N°18 April 2014.

Serves 10

Preparation: 10 mins
Marinating time: 1 hour
Freezing time: 4 hours (or 3 hours if using smaller moulds like these ones)
Fridge time: 1 hour (or 30 minutes if smaller moulds)

250g raspberries (I used blueberries)
500g fromage blanc (low fat, I used 15%)
400ml whipping cream
3 egg yolks
100g sugar
1 tbsp vanilla sugar
2 tbsp raspberry liqueur or syrup

Coulis (optional):

250g raspberries
2 tbsp icing/confectioner’s sugar

1.   In a bowl, dissolve 2 tbsp sugar in the liqueur.  Add the raspberries and leave to soak for an hour.

2.   In another bowl, whisk the yolks and rest of the sugar until creamy.  Add the fromage blanc and vanilla sugar.

3.  Whip the cream and add to the yolk mix then stir in the berries.

4.   Spoon into a 1.5 litre cake mould and leave for 4 hours in the freezer.

5.   Take out the mould and leave chilled in the fridge for an hour before serving (as I used individual smaller moulds, I reduced this to 30 mins.)

6.   If making a coulis, heat the berries with the sugar until the sugar has dissolved and the fruit turns a bit mushy.  Filter out the seeds using a sieve and set aside to cool.

whisking yolks and sugar

Don’t forget that there are plenty more egg yolk recipes on le blog.

P.S.  Congratulations to Susan, Karen, Judy, Donna, Mardi, Lake Lili, Chantal, Rieko, Camiella and Christopher – the ten Giveaway winners were selected using the Random Integer Generator on Random.com and will receive a roll of MacShapes macaron parchment paper. An email has been sent to them today.  For the rest of you, the parchment paper is still available for sale online from MacShapes.

Black Forest Cakes in Germany and a No Bake Chocolate Cherry Dessert

Do you really think a sweet tooth determines our family holiday destinations? Well, perhaps it does. It has been 30 years since I last visited Germany and the same, ridiculous amount of time since I practised my rusty high school German. Mein Deutsch ist nicht gut!  It was high time to visit.

We headed to the medieval town of Staufen, south of the Black Forest, a jewel nestled in between lush mountaineous forests, vines, cafés and bakeries.

What amazed us most about the region, is how clean and tidy the towns are. Everything is immaculate, even down to the neat stacks of wood piled outside geranium window-boxed freshly painted houses. It’s also the first time I’ve seen kids paddling about in the gutters! (Well, one of them was mine – was ist das?) The Germans seem particularly eco-friendly: bikes are the norm, an impressive amount of houses have flashy solar panels and their signposting is nothing short of perfection.

We stayed at the Gasthaus Krone (meaning ‘crown’), which is an excellent address in Staufen – including their Michelin ‘Bib Gourmand’ restaurant. Luckily the friendly owner spoke some French, since my painful phrases embarrassingly resembled a mix of German vocabulary, French grammar and stuttering English fillers-in. I am determined to return after doing some homework next time, but at least communication through food is easier!

Meandering down the main cobbled street, serenaded by a solo oboist trying to compete with the local brass quintet oompa-ing around the fountain, the castle ruins and vineyards majestically tower over the local wineries. The city crest is a shield with 3 wine glasses so when in Staufen, it would be rude not to taste; their welcoming barrels proudly strut their tasting offerings.

This is what holidays are made of: sitting back, people-watching, contemplating family postcards, nibbling on a salted bretzel and sipping at the local traditional grape varieties – including the oldest, Gutedel. Personally, I preferred the dry Muscat for white wines but their red wines shone high above the rest with some stunning Pinot Noirs, bursting with jam-like cherry fruits.

Staufen Castle, although now a ruin (built in 850), can be visited to admire the breathtaking vista of the Black Forest and Rhine Valley. Looking out the arched window, we’re reminded by such an enormous tree that we’re in black cherry country.

After such a climb during the heatwave, it was time to follow the tempting signs dotted around the town to the nearest cake shop. It didn’t take us long to discover the Café Decker, undoubtedly the best cake shop and tea salon in Staufen. It was so decadently, deliciously decked in cakes that we admittedly returned three times.

Black Forest Cakes, küchen, more chocolate cakes, redcurrant meringue pies and macarons were just some of the treats that would make anyone go off their sweet trolley. I think I put on three kilos during the week!  So, switching to ice cream seemed a lighter idea: wouah! Teasingly steeped in Kirsch liqueur, it made an ideal excuse for an afternoon nap by the snoring river.

Back home, the Black Forest provided inspiration for a gluten free dessert back home: ideal for using up egg yolks and for serving with your chocolate macarons.  What’s more, it’s holiday style: quick, easy, tasty and no bake!

Black Forest Chocolate Cherry Cream Desserts

Serves 8 (mini pots) or 4 (in wine glasses)

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Chilling Time: 2 hours

1 gelatine sheet (@2 g)
200ml whole milk
300ml single cream
3 egg yolks
50g sugar
150g dark cooking chocolate, broken into small chunks
1 tbsp Kirsch liqueur (optional)
16 fresh cherries (or Griottine cherries, soaked in Kirsch)

1. Soak the gelatine in cold water. Meanwhile break up the chocolate into pieces in a large bowl. In a saucepan, boil the milk and cream.

2. In another bowl, whisk together the yolks and sugar until light and creamy. Pour over the hot milky cream, mix and transfer back to the saucepan.

3. Whisk vigorously over a medium heat until the cream thickens. Take off the heat then pour over half of this hot cream on to the chocolate. Stir until the chocolate melts, add Kirsch (if using), the gelatine (squeezed of any excess water) and then whisk in the rest of the hot cream.

4. Transfer to 8 mini serving dishes (or 4 if you’re greedy like us), cool and chill for at least an hour. Decorate with fresh dark cherries and/or Griottine cherries soaked in Kirsch and a scoosh of Chantilly cream*. (Or why not roast cherries with a splash of Kirsch as Jamie Schler does at Life’s a Feast?)

If you have a siphon, fill it up half way with chilled cream (no less than 30% fat) and splash in a couple of tablespoons of Kirsch or cherry syrup, fit with the gas canister, shake and chill for a few minutes. Instant, homemade lighter-than-light cream!

Guten Appetit!

 

Food Writer Friday, Lemon Ice Cream and the Orgasmic Chef

This time last year I had a wonderful surprise on my return from holiday. Maureen, aka The Orgasmic Chef, was cheering and doing the macaron dance with her chocolate macarons. She’d perfected making them from the book. It was one of these proud, Auntie Mac Jill moments to hear that she’d made picture perfect macarons and they were delicious to boot (or should I say, foot?)

Today, she came up trumps and surprised me again with her other dynamic project as a natural interviewer for Food Writer Friday and I’ve made a creamy lemon ice cream for her.

Creamy Lemon ice cream

Melting fast in this Parisian heat!

Lemon Ice Cream (Egg Yolk Recipe)

Serves: 6
Ingredients
300ml whole milk
200ml whipping cream
zest of 2 lemons (untreated)
100g caster sugar
8 egg yolks (organic)
1 tbsp dried milk
1 tbsp Limoncello
few drops of yellow food colouring (optional)

Instructions

  1. Cool a bowl in the fridge until step 5.
  2. In a medium saucepan, heat together the milk and cream with the lemon zest and yellow colouring, if using.
  3. In a separate bowl, whisk together the sugar, dried milk and yolks until pale and creamy.
  4. Pour the warmed cream over the mix and return to the pan over a medium heat, whisking constantly until the cream thickens. It’s ready when it can coat a spoon.
  5. Pour the mixture into the cooled bowl and leave to cool in the fridge for at least a couple of hours.
  6. Once chilled, transfer the mixture to an ice cream maker and churn until ready. Spoon in to an ice cream carton and freeze for at least a couple of hours.

Quick! Head on over to read the interview before this ice cream completely melts!

That’s the yolk recipe but the really fun part is my interview with Maureen (The Orgasmic Chef herself!) over at Food Writer Friday.

Bon weekend, mes amis.

More egg yolk recipes on the Bonus Recipe Index

Lemon Cream Meringue Nests (Gluten Free)

It was time to return to France. Too much fun visiting family in Scotland had to come to an end – although I thought it had, after being hanged at the Edinburgh Dungeons! It could have been messy after these extra couple of kilos of Lucas’ ice cream, Tunnocks Teacakes, baked potatoes, cheese scones and Stornoway black pudding.

As Spring has sprung later this year, we luckily hadn’t missed our traditional French muguet, or Lily-of-the-valley, which is traditionally given to family and friends as a good luck symbol. It was a week late in our garden. Brilliant!

A belated wish of good luck to you with hugs from France!

Not so brilliant was that I (known in the family as ‘the French Police’) had returned to the kitchen. I’d forgotten that it wasn’t just a public holiday on our arrival on Wednesday, but also yesterday too. Shops? Fermé. Shut. But do you know what? I somehow get a kick out of using up leftovers in the fridge. Antoine (French hubby person) had kindly left us the fruit he was supposed to eat while we were away. To my surprise, they were still ok but not exactly bursting with flavour.

There were 3 lemons, 5 strawberries, 2 kiwis and a tired pineapple just looking for a tasty makeover. Without thinking on my arrival, I’d taken out a jam jar of egg whites to defrost from the freezer. Don’t ask me why. That’s what mad macaron people do, ok? So I thought up this dessert while zesting the lemons for a lemon cream. Why not make up some meringue nests, fill them with a zingy lemon cream and top with the fruits? The strawberries were simply resurrected by tossing them in some strawberry syrup. Et voilà!

Lemon Pavlova (Gluten Free) Recipe

Serves 4

Preparation Time: 20 minutes
Cooking Time: 1 hour + 15 minutes
Chilling Time: 1 hour

Meringues

2 egg whites (about 75g)
230g sugar
few drops vanilla essence 

1. Whisk the egg whites at high speed using a hand or stand mixer. Gradually rain in the sugar while continuing to whisk, adding the essence last, until the mixture is firm and glossy. It should form a peak (or bird’s beak, bec de l’oiseau) on the whisk.

2. Spoon out 4 large heaps of the meringue on to a baking sheet lined with baking paper. Press them down and scoop out a cavity that you can fill later.

3. Bake for 1 hour at 110°C. Meanwhile, make the lemon cream.

Crème au citron (Lemon Cream)

3 egg yolks
90g sugar
15g cornflour
3 lemons (untreated)
100ml water
knob of butter (unsalted)

4. Whisk together the yolks and sugar in a saucepan. Add the cornflour, zest and lemon juice then the water. Mix together well.

5. Over a medium heat, whisk until the cream thickens then take off the heat and mix in the butter. Set aside to cool.

6. When the meringues are ready, leave to cool then spoon in the lemon cream into each meringue nest and chill in the fridge for an hour.

Just before serving, top with a mixture of fruits. Just look what my daughters put together for the decoration. Lucie loves pineapple – you can tell by this double decker!  I love leftovers. Now, I best get to the shops before mint meringues pops on the menu for our main course!

At least this means I’ve got more egg whites on the go for making macarons soon.

Happy sunny May time!

P.S. As with all my recipes, I use grams. Please don’t be mad, ounces lovers. However, if you’re mad about macarons, you’ll need digital kitchen scales – much more reliable to bake in weight rather than volume. Most digital scales have the option of switching from ounces to grams so this will make your life much easier.