I think we're on to something good here! This is the second batch of macarons in as many days. I came home with the latest Donna Hay magazine on Thursday, and it's loaded with yummy recipes. Including a range of macarons. These coffee macarons with salted caramel filling are delicious, but I couldn't get them to look right - with the smooth top. Not sure if I whipped the egg white for too long, or maybe made the macaron mounds too big/high... if anyone has any tips, I'd love to know (although I should probably wait at least a few days before experimenting again - there's only so many macarons one can/should eat in a short space of time).
