First effort, I used a little of melon gel colouring and home-made lemon curd .

Well I think everyone knows that The Great British Bake Off appeared on our televisions again Last Tuesday, BBC2 8pm, A must watch television for everyone, even non bakers just for the laughs from Mel and Sue, Paul Hollywood (He would scare me, I know he is a nice guy really but heck still would scare me, I’m a wuss) and not forgetting Mary, a sweet lady who knows her stuff.

Ok well the Challenge, I was on twitter last wednesday and had a quick chat (well joined in with John and Ed chatting) Who are John and Ed I hear you say, John is a contestant on GBBO series 3 and Ed was a previous contestant and also winner. I mentioned I had never made macaroons and lots of other things and should try new things, So John set me a challenge, I had a week to make Macaroons, perfect, shiney with a good foot…..eeekkkk!!! I also chatted To Holly also a former contestant about them she was very helpful also.

I didn’t go into blind I read lots on it and got scared, lots of things can go wrong my first batch actually seemed to come out better than the second batch, but I think I know where I went wrong both times , First batch didn’t fold enough and second batch folded to much and lost the right texture I also didn’t lose the ‘nipple’ on the first batch.

Ok so Images show amounts you need and you have to be precise, I will also explain step by step and hope it works for you guys.

Everything you need, I do suggest that you have it all ready x

Icing Sugar 175grams

Ground Almonds 110grams

Put Both in processor and just let it grind them and mix for as long as possible ( I used this blender and don’t think it really worked)

75 grams of Caster Sugar (to be added slowly after whisking the eggs whites)

Precisely 110grams of eggs whites (around 3 large free range eggs), whisk until in soft peaks and slowly add the sugar

How mine looked, I’m hoping they were correct

Now time to sieve your icing sugar and almond mix (mine seemed to lump together but sieved out ok ) you really need this mix to very tiny and mixed well, then fold until all mixed, do NOT whisk as you knock the air out, fold until the mix slides off the spatula easily ( but not to thin as folded to much)

Place the mix into a piping bag with a plain circle nozzle, pipe the mixture onto good grease proof paper (ensuring all the same size)and leave for at 1/2hr to form a skin. I then placed in the oven gas mark 3 for around 15 mins…Mine really needed more time as they didn’t get a great foot and maybe the oven slightly cooler also as they started to brown which is why I removed them

There are many posts around, I’m just trying to show where I went wrong, I will hopefully come back in a few weeks with a full list of where I went wrong and corrected ( when I have found a sponsor to pay for all the eggs and almonds …)

Thank you John and Holly for your tips, I will continue to try and hopefully can say

I SUCCEEDED!!!

Reading this back, it seems so simple but really its not, timing, measurements and folding are so important and Holly said it takes practise, she wasn’t wrong, but whatever happens don’t get stressed over them, if they don’t work, try again another day

I’m not scared of admitting I failed as it’s a learning curve and critque is always a good thing.

Linking With Jacqui over at Mummy’s Little Monkey for her Blow your own Linky