dark chocolate & raspberry macarons.
I had every intention to write out a recipe for these bad boys, before quickly realising that every food blogger and their chihuahua has already done so.
So rather than offering you yet another conflicting variation on how best to tackle this sweet, I offer you only two pieces of advice
1. Handle your eggwhites like you would your grandmothers antique china
2. Pipe your rounds out onto a tray, then go out to the movies, dinner or a show and forget about them. Whenever you stumble home drunk and happen to remember them, feel free to chuck them in the oven.
I left this batch on the bench for an hour. I was in a hurry.
Oh wait, one more thing. Old eggs are less wet, less water means less elasticity, a good thing - so do it.