The Fondant-Ring Lift

A standard macaron sandwiches a solid disc of filling, which can read as heavy and dense. The fondant-ring lift solves this: roll ready-to-roll fondant into thin ropes about the thickness of spaghetti and lay a fine, low ring around the inner edge of each base shell, building a small wall just inside the rim. Pipe the filling inside that ring rather than across the whole shell, so the centre stays open and light rather than packed solid. Keep the ring low and fine — once the top shell is pressed gently into place the ring disappears from view, leaving a delicate bite with a generous flavour hit. Keep the fondant covered as you work and roll ropes only as you need them, with a touch of cooled boiled water to keep it pliable if it starts to dry or crack.