The_Australian_Women_Weekly_Food_Issue_21_2016

CHOC-MALT FILLED

SPONGE FINGERS

(SAVOIARDI)

PREP + COOK TIME 1 HOUR 15 MINUTES
(+ COOLING) MAKES 10

You will need a large piping bag fitted
with a 2cm plain tube, and a medium
piping bag fitted with a 1cm tube.

4 eggs, separated
½ teaspoon vanilla extract
½ cup (110g) caster sugar
⅔ cup (100g) plain flour
2 tablespoons icing sugar

CHOC
MALT BUTTER
50g milk chocolate, melted
40g butter, softened
1 cup (160g) icing sugar
2 tablespoons malted milk powder
1 tablespoon milk
½ teaspoon vanilla extract

1 Preheat oven to 160°C/140°C
fan. Grease two oven trays; line with
baking paper.
2 Whisk egg yolks, vanilla and
half the caster sugar in a medium
bowl with an electric mixer for
5 minutes or until mixture reaches
the ribbon stage (see cook’s notes).
3 In a small bowl, whisk egg whites
and remaining caster sugar until
thick and glossy. Set meringue aside.
4 Sift flour over yolk mixture; stir
to combine. (This is best done very
gently with a large metal spoon
to maintain the air in the mixture).
Gently fold the meringue into
the flour mixture, in two batches,
until combined.

5 Transfer mixture to the large

piping bag. Pipe fingers 2cm wide

x 8cm long, and 2cm apart on trays.

Lightly sift over icing sugar.

6 Bake for 25 minutes or until

fingers are crusty on the outside.

Turn oven off; leave fingers to cool

in oven with door ajar.

7 Make choc−malt butter.

8 Spoon choc−malt butter into

the medium piping bag; pipe onto

a sponge finger, then sandwich

with another finger. Repeat with

remaining fingers and filling.

CHOC

MALT BUTTER

Melt chocolate. Remove from the heat

and beat with the remaining

ingredients in a medium bowl with

an electric mixer until smooth.

NUTTY MERINGUE STICKS

PREP + COOK TIME 50 MINUTES

(+ STANDING) MAKES 34

You will need a large piping bag

fitted with a 1.cm plain tube.

3 egg whites

¾ cup (165g) caster sugar

1¼ cups (120g) hazelnut meal

1½ cups (185g) almond meal

¼ cup (35g) plain flour

100g dark chocolate

1 Preheat oven to 160°C/140°C

fan. Grease three oven trays; line

with baking paper.

2 Whisk egg whites in a small bowl

with an electric mixer until foamy.

Gradually whisk in sugar, one

tablespoon at a time, until dissolved

between additions. Transfer to a large

bowl; fold in nut meals and sifted flour.

3 Spoon mixture into the piping

bag; pipe 8cm lengths onto trays.

Bake for 15 minutes or until a biscuit

can be pushed gently without

breaking. Cool on trays (loosen

biscuits on trays with a spatula but

keep on trays until cool).

4 Melt chocolate; spoon into a small

ziptop bag, snip end and

drizzle chocolate over

sticks. Stand until set.

COOK’S

NOTES

CHOC-MALT FILLED SPONGE

FINGERS (SAVOIARDI)

When beating the egg

yolks and sugar, the ribbon

stage indicates when you’ve

dissolved the sugar and

properly aerated the mixture.

To check, remove a spoonful

of the mixture, drizzle it

over the top of the remaining

mixture in the bowl; it should

hold its shape briefl y, before

disappearing into the mix.

NUTTY MERINGUE STICKS

Meringue sticks will keep

in an airtight container for

up to 4 days.

85

Italian Biscuits