Macarons are one of my absolute favourite things to bake and make...although the journey to perfecting our recipes haven't always been a doddle. Macarons are notoriously tricky to bake and flavoured ones even more so. But the great many test bakes and hard work are so worthwhile when I see the glee on faces of people whom have tried them. After various experiments, I've chosen the less conventional path of using the Italian meringue method. And whilst some say it is unnecessary, I firmly believe in flavouring macaron shells for an added depth of flavour. What's your say on the matter?