Spoon the macaron mixture into a piping bag fitted with ... Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.

French macarons are considered one of the most difficult baked goods to produce, and Susan Rice likes a challenge.

For the macarons, preheat the oven to 140C/120C Fan/Gas 1. Line 2 baking trays with silicone paper and draw 12 well-spaced circles, each 4.5cm/1¾in in diameter, onto each sheet of paper.