The team from Lékué asked me to work with them on a fun baking post using some of their products so I thought I’d set myself a challenge and make macaroon. I’m not very good at making sweet things but I love giving new recipes and equipment a go.
For the filling 50g milk chocolate, chopped
2 tsp skimmed milk, warmed a little
Method Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
Fill an icing bag fitted with a plain nozzle with the mixture. Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each.
Smooth the surface with a wet finger, then leave for 15 mins to dry out.
Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper.
Cool on the paper, then peel off and store in a tin for up to 1 week.
To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together.
Look at them! I’m so proud of how they turned out!
Using the Lékué kit meant the macaroons didn’t stick to the tin/paper I would have used otherwise, they came off the rubber tray with zero problems and little mess! And having the help with the piping meant I could control the amount of mixture far easier.