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The recipe hall of fame MACAROONS

British cookery expert Debbie Major turns her hand to traditional macaroons, tweaking the recipe until she finds the definitive version with a sweet crunch and a soft, yielding centre. Then, over the page, she whips up a hazelnut version sandwiched with indulgent chocolate ganache

Favourites.

THE MASTER RECIPE…

PHOTOGRAPHS: KATE WHITAKER. FOOD STYLING: LOTTIE COVELL. STYLING: TONY HUTCHINSON

MAKES 16. HANDS-ON TIME 15 MIN, OVEN TIME 20-22 MIN, PLUS COOLING

MAKE AHEAD

The macaroons will keep for 2-3 weeks in an airtight jar or tin somewhere cool.

• 100g whole blanched almonds, plus 8 to decorate

• 150g golden caster sugar

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About delicious. Magazine

The April issue of delicious. is here to take you on exciting taste adventures. Diana Henry recalls how her passion for French food was love at first bite, James Martin discovers cheesy meatballs in Texas and Ravinder Bhogal cooks exotic sweet and savoury recipes using caramel. Closer to home, Gill Meller puts pigeon back on the menu and Debbie Major flies the flag for the great British macaroon. Plus, Dan Doherty’s new roast chicken, easy midweek meals from your freezer and much, much more.