This weekend I was all set to tackle the notorious French Macaroon. I had the ingredients ready, many blog readers asked me to give them ago. The problem I had with recipe was consistency. Firstly I tried one recipe over at the Daily Telegraph, everything was going well until the final stage of mixing the meringue and the almond mixture. So I tried a different recipe and the same thing happened. Instead I ended up with a runny gloop. Having battled with a cold this weekend I really did not even want to bother trying it for a third time. However thankfully, after calming down, I found a insightful video demonstration in French of how to make the perfect macaroon. My problem of texture is now solved, and the answer is powder food colouring, not liquid of gel. So next weekend I will hopefully be sharing with you a perfected macaroon.