Maxy: 'They've got a strawberry mascarpone cream filling.' Prue Leith: 'You're looking at me very anxiously. I am. Well, I love the favor. Oh, good. First adjust.' Paul Hollywood: 'The macaron is perfect. Absolutely perfect. The idea of putting the string round as the fondant with just the interior, it just lifts you up. Because sometimes inside of macarons can be quite heavy and dense.' Prue Leith: 'That's also really clever idea.' Paul Hollywood: 'It's effective. Well done.' Paul Hollywood: 'First of all, I think they look great. They're very neat, very delicate.' Prue Leith: 'They've got little feet.' Paul Hollywood: 'They have got little feet. Nice and smooth. Nice shine to them as well.' Prue Leith: 'That is delicious. Got a little bit of acidity, which is lovely. I love it.' Paul Hollywood: 'That's delicious. It's really light, isn't it?' Prue Leith: 'Light, summery, melts in your mouth.' Paul Hollywood: 'And the whole thing is so delicate. That saltiness that comes through as well.' Prue Leith: 'Really well done, Maxi.'