I have no doubt that once I get the TV situation sorted I'll be glued to MasterChef whenever it's on, but in the meantime I need someone to explain this dish to me.
Each was given three and a half hours to cook 120 raspberry, beetroot and black olive macarons and assemble them on a cone reminiscent of Zumbo's 2009 croquembouche, which terrorised contestants in season one.Macarons hold no terrors for me, nor am I scared of scale. But my understanding of the chemistry of a macaron is that sugar is kind of central. Am I alone in thinking that 'raspberry, beetroot and black olive macarons' sound utterly disgusting? (And they look even worse than they sound.) Can someone who knows more than I about contemporary cuisine please explain?