Dare I say it....macarons?

Okay! This is macaron practise done for now. Will try something different next weekend like 'Japanese Cheesecake'. The ones that you get from the local asian bakeries with the light fluffy spongy texture, nothing like a 'proper' / 'real' cheesecake.

Raspberry Macaron with jam filling

 Raspberry ones are a bit wonky because I was trying the batches at different oven temps. 140 (20mins)-160 (13mins) degree celsius. I find the lower temp is better for the less crunchy exterior, wetter interior texture I like.

Batch of shells :)

And we are macaron-ed out for now!