There is something about a perfectly formed macaron that is irresistible. Those pretty little discs sandwiching a gooey, flavoured centre. Perfection. I have been wanting to attempt making these for a long time now. While I love cooking, I find the beauty of cooking in throwing together flavours that taste great with each other and creating something hearty and robust that tastes amazing. Baking…is a different story. The exact nature of measuring ingredients, delicately executing the steps involved and maintaining exact cooking times and heat – I find difficult to say the least. But…as with everything, practice makes perfect. So when I stumbled across this recipe (which by the way, is brilliant), I thought – now is the time. And while I definitely had some odd looking discs that ended up as taste testers, I think these macaroons worked out pretty well for a first attempt.