CREAMY CHOCOLATE
MACARON SANDWICHES
PREP TIME: 10 MINS
(+ 30 MINS COOLING)
COOKING TIME: 35 MINS
MAKES 12 (1 PER SERVE AS A SNACK)
120g (2⁄3 cup) icing sugar or
gluten-free icing sugar, sifted,
plus 2 Tbsp extra
55g (½ cup) almond meal
1 Tbsp cocoa powder, sifted
2 egg whites (from 60g eggs)
125g light cream cheese
1½ Tbsp IXL 60% less sugar
strawberry spread
1 Preheat oven to 150°C (fan-
forced). Line 2 baking trays
with baking paper.
2 Put 120g icing sugar, almond
meal and cocoa powder in a
medium bowl. Stir well to
combine. Using electric beaters,
whisk egg whites in a medium
bowl until firm peaks form.
3 Add egg white to icing sugar
mixture and mix until combined.
Spoon teaspoons of the mixture,
3cm apart, onto baking trays to
make 24 macarons in total.
Bake for 30-35 minutes or until
macarons are crisp. Set aside
on trays for 30 minutes to cool,
then transfer to a wire rack to
cool completely.
4 Put cream cheese and 2 Tbsp
icing sugar in a small bowl. Beat
with a wooden spoon until well
combined. Spread over 12 of the
macarons. Spread fruit spread
over the remaining 12.
5 Sandwich together to serve.CHOCOLATE
DIPPED FRUIT
PREP TIME: 15 MINS
COOK TIME: 5 MINS
SERVES 4 (AS A DESSERT)20g milk chocolate, chopped
20g dark chocolate, chopped
1 small banana, cut into
8 short sticks
½ a pear, cut into thin wedges
6 large strawberries, halved1 Put the milk and dark chocolate
in a small microwave-safe bowl.
Microwave on medium/ 50%
for 1-2 minutes, stirring with
a metal spoon after the first
minute, until melted. Or, put
the chocolate in a small bowl,
then place over a saucepan of
simmering water for 2-3 minutes,
stirring occasionally with a
metal spoon, until melted.
2 Pour chocolate into a small
piping bag with a fine, plain nozzle.
Or, pour into a small resealable
bag, then cut a small hole in
the corner of the bag.
3 Divide banana, pear and
strawberry pieces between
small plates. Drizzle
chocolate over banana
sticks and pear wedges.Chocolate dipped fruitDip the end of each strawberry
half in the chocolate. Set aside
for 10 minutes to set. Serve.BAKED ORANGE
AND PASSIONFRUIT
CHEESECAKE
PREP TIME: 15 MINS (+ 1 HOUR
COOLING AND 4 HOURS CHILLING)
COOKING TIME: 50 MINS
SERVES 12 (AS A DESSERT)3 sponge finger biscuits, split
lengthways
250g tub light cream cheese
200g Pantalica Light Ricotta Cheese
¾ cup Equal Spoonful
Zest and juice of 1 small orange
2 x 60g eggs
6 passionfruits, halved1 Preheat oven to 140°C (fan-
forced). Spray an 18cm (base
measurement) springform tin with
cooking spray. Line base and side
with baking paper. Arrange biscuits
in the base of the tin, cutting to fit.
Put tin on an oven tray.
2 Using electric beaters, beat
cream cheese, ricotta and Equal
Spoonful in a medium bowl until
smooth. Add orange zest and juice
and beat to combine. Add eggs,
one at a time, beating after each
addition until just combined.
Stir in pulp from 3 passionfruits.
3 Pour mixture into prepared tin
and smooth the surface. Bake for
45-50 minutes or until just set.
4 Turn off oven. Leave cheesecake
to cool for 1 hour. Then, transfer
to fridge for 4 hours to chill.
5 To serve, remove cheesecake
from tin and transfer to a serving
plate. Drizzle over remaining
passionfruit pulp. Cut into
slices and serve. ■Baked orange and
passionfruit cheesecake