Tag: Bay Leaves

Raymond Blanc reveals the secrets to the perfect macaroon, one of the benchmarks by which a good patisserie is measured. You may need a little practice to get them right but, as M Blanc says, “every mistake will still be delicious. Trust me; I know!”

Equipment and preparation: You will need a kitchen mixer, a sugar thermometer and a piping bag fitted with an 8mm/¼in nozzle.