The Australian Women’s Weekly Food – June 2019

TEST

KITCHEN

NOTES

Theadditionoflemoncurd

addsa freshzingyness

tothisblondie.

Storeatroomtemperature

asthecondensationin

thefridgewillcausethe

meringuetobreakdown.

LEMONMERINGUE
BLONDIE
PREP+ COOKTIME1 HOURSERVES 16

185gbutter,softened
1 cup(220g)castersugar
2 eggs, beatenlightly
1 cup(150g)WhiteWingsPlainFlour
½cup(75g)WhiteWingsSelf
RaisingFlour
2/3cup(215g)lemoncurd
1 cup(80g)desiccatedcoconut
150gwhitechocolate,chopped finely

MACAROONTOPPING
3 eggwhites, atroomtemperature
¾cup(165g)castersugar
½ cup (50g) moist coconut flakes

1 Preheatovento170°C/150°Cfan.

Greasea 20cmx 30cmslicepan;line

baseandsideswithbakingpaper,

extendingpaper2cmoverlongsides.

2 Beatbutterandsugarina small

bowlwithanelectricmixeruntilpale

andcreamy.Addeggs,beatuntiljust

combined.Addflours,lemoncurd

andcoconut;beatonlowspeeduntil

wellcombined.Stirinchocolateand

spreadintotheprepared pan. Bake

for 25 minutes.

3 Make macaroon topping.

4 Removeblondiefromtheoven

andworkingquicklyspreadtopwith

macaroontopping;sprinklewith

remainingcoconutflakes.Return

toovenandbakefora further

20 minutesoruntilbrowned.Cool

completelyinpanbeforecutting.

MACAROONTOPPING

Beateggwhitesandsugarina small

bowlwithanelectricmixerforabout

4 minutesoruntilthickandglossy.

Fold in 3/4 of the coconut flakes.

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AWW FOOD•ISSUE FIFTY TWO 13

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