Macarons are tricky. There’s no getting around it, but it’s what makes them special. This Italian meringue technique helps to stabilise the sugar and egg white to give you a fighting chance.

Repeat with remaining macarons and filling. Place on a tray and refrigerate or freeze overnight before serving. The best recipes from Australia's leading chefs straight to your inbox.

Inside the box were several delicate looking sandwich cookies, which I later learned were called macarons ... believe ...