[Mrs Bee]

Pass the pink raspberry ones to Aunt Sally please.

I am soooo impressed with this freeze dried fruit powder. I can think of so many more uses for it.

I used it in the macaron, and the raspberry butter icing. really lovely, intense raspberry flavour.

[snowdrops]

They look lovely . All I need now is a cup of tea 

[Debz]

They look absolutely stunning.

[Debz]

What recipe did you use?  I've nver tried making them before and always fancied a go.

[Mrs Bee]

Well I have tried several recipes and have to say that they are tricky little b*****s to make.

I am no novice at baking but these took perseverance to get right and find the correct recipe.

I found that the recipe in the book by Mowie Kay gave consistent results.

 I tried Annie Riggs but that one was a disaster. Then I tried the recipe I found on the internet and that gave perfect results on the first batch, but a total nosedive on the second batch.

So I am sticking with the Mowie Kay recipe and have returned the book to the library and forked out for my own copy.

I tried using the silicone mats but they were a waste of time and money. The best way was to use a macaron template under baking parchment on metal baking trays. You can find the templates on the internet or PM me and I will send them across.

I also found the videos on the internet showing how to were really useful. You have to fold in the almonds and icing sugar until the mixture falls off the spatula easily but still just hold its shape.

It also helps to whizz the icing sugar and almond in a food processor first.

In short they are tricky little devils to make but they are very moreish and I so hooked I have purchased a large drum of powdered egg white to keep in the cupboard to make more. The recipe calls for a little dried egg white powder added to the fresh eggs whites.

[Debz]

MAny thanks for the tips. I really fancy trying these.

[Annen]

Ooh, they look lovely, especially those big ones in the middle. I would love to try one, but if I made some, it would only end up with me eating them all, so I won't attempt it.

[Mrs Bee]

They are rather moreish. The sort of recipe you make when you have a houseful of people who are going to eat them all and not leave leftovers to tempt me.

My son doesn't know that I am making them for the wedding so I  it will be a surprise, as will the cheese wedding cake I am going to do.

I have done chocolate and hazelnut with a chocolate filling, raspberry with a raspberry buttercream, and vanilla with white chocolate and Baileys butter cream.

I am so hooked on making these little blighters that I am thinking of making some coffee ones as well.

The biggest problem that I will have is delivering it all to the venue, but you will have to wait until after the wedding to find that out as I am slightly superstitious and reluctant to spit in the eye of fate.