Right, today I had nothing to do so I decided to do some baking. I made a lemon loaf cake, cheese squares and macaroons. I had some disasters and some triumphs but baking, for me, is all about trial and error. So here are the recipes and some photos from today. Enjoy!

Ingredients

For the macaroons

• 175g/6oz icing sugar
• 125g/4oz ground almonds
• 3 egg whites
• pinch of salt
• 75g/2¾oz caster sugar
• few drops 'whatever colour you want' food colouring

For the filling

• 150g/5oz butter, at room temperature
• 75g/2¾oz icing sugar

  Preparation method

  1. Preheat the oven to 160C/325F/Gas 3. Line two baking trays with greaseproof paper.
  2. For the macaroons, place the icing sugar and ground almonds into a food processor and blend to a fine, powdery texture.
  3. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. Slowly add the sugar a little at a time, whisking continuously. Add a few drops of pink food colouring when all the sugar has been incorporated, and continue to whisk until stiff peaks form when the whisk is removed.
     
     

     Watch technique

     0:59 mins
  4. Fold in the almond and icing sugar mixture using a large metal spoon, until the mixture is smooth and well combined and falls in ribbons. Spoon the mixture into a piping bag fitted with a plain 1cm/½in nozzle.
     
     

     Watch technique

     0:35 mins
  5. Pipe small 3cm/1¼in rounds of the macaroon mixture onto the prepared baking trays, leaving a small gap between each one. Using a damp fingertip, smooth the surface of each macaroon if there is a peak. Set aside for 15 minutes, or until a ‘skin’ has formed over the surface (the mixture should not stick to your fingers when touched gently).
  6. Bake the macaroons for 12-15 minutes, or until they are risen slightly and are dry to the touch.
  7. Remove and set aside for a few minutes, then carefully peel away the greaseproof paper and place the macaroons on a wire rack to cool completely.
  8. Meanwhile, for the filling, beat together the butter and icing sugar until smooth and fluffy. Mix in the blue food colouring to your preferred shade.
  9. To serve, spread some of the buttercream onto the flat side of one macaroon. Top with another macaroon to make a small ‘sandwich’. Repeat with the remaining macaroon shells and filling.

Ingredients

For the Frosted top lemon cake loaf

• 50g/2oz Butter
• 75g/3oz caster sugar
• 75g/3oz Self raising flour
• 25g/1oz ground almonds
• 1 egg
• grated zest of half a lemon

For the top

• Juice of half a lemon
• 50g/2oz granulated sugar

Preparation method

1. Preheat the oven to 180c/350f/gas4, then grease and line a 450g loaf tin with greaseproof paper.
2.  In a large bowl, mix together all the cake ingredients until smoothly blended. Spread the mixture in the tin and bake for 35 mins until just firm to the touch.
3. For the topping, mix the lemon juice with the sugar and spoon it evenly over the cake as soon as it comes out of the oven. Leave in the tin for at least 10 mins then turn it out onto a wire rack to cool.