Today I’ve had (another) failed attempt at adapting my salted caramel macarons recipe into a diabetic version! I tried with an alternative sugar-substitute to my preferred one, but the mix came out too heavy yet also too full of air bubbles. This meant that during baking, the shells collapsed downwards rather than rising upwards, and came out like biscuits. Not untasty, but not what I was aiming for! Yet this is the joy of the journey that I am on – the failures make the successes all the more “sweet”!!

(The image shows the mixture piped into disks prior to going into the oven)