The_AustralianWomensWeeklyFood-Issue23_2017

Baking

116

CHOCOLATE FRENCH

MACARONS

PREP + COOK TIME 50 MINUTES
(+ STANDING & COOLING) MAKES 16

3 egg whites
2 tablespoons caster sugar
few drops of almond extract (optional)
185g icing sugar
1 tablespoon cocoa powder
1 cup (120g) ground almonds
1 teaspoon cocoa powder, extra

DARK CHOCOLATE GANACHE
150g dark chocolate, chopped coarsely
⅓ cup (80ml) pouring cream

1 Preheat oven to 150°C/130°C
fan. Grease two oven trays; line
with baking paper.
2 Beat egg whites in a small bowl
with an electric mixer until soft peaks
form. Beat in caster sugar until
dissolved. Transfer mixture to a large
bowl. Fold in extract (if using) and
combined sifted icing sugar, cocoa
and ground almonds, in two batches.
3 Spoon mixture into a large piping
bag fitted with a 1.5cm plain tube;
pipe 4cm rounds, 2cm apart, onto
trays. Tap trays on bench to spread
macarons slightly. Flatten peaks
lightly with a damp finger. Dust with
extracocoa.Standfor30minutes.
4 Bake macarons for 20 minutes or
until dry to the touch. Stand on trays
for 5 minutes before transferring to
a wire rack to cool.
5 Meanwhile,make the dark
chocolate ganache. Sandwich
macarons with ganache.

DARK CHOCOLATE GANACHE
Stir chocolate and cream in a small
heatproof bowl over a small saucepan
of simmering water (don’t let water
touch base of bowl) until chocolate is
melted. Cover ganache; refrigerate until
mixture is of a spreadable consistency.

LEMON MERINGUE

CUPCAKES

PREP + COOK TIME 1 HOUR 15 MINUTES

(+ REFRIGERATION & COOLING) MAKES 12

125g butter, softened

2 teaspoons finely grated lemon rind

⅔ cup (150g) caster sugar

2eggs

¾ cup (60g) desiccated coconut

1¼ cups (185g) self−raising flour

⅓ cup (80ml) milk

LEMON CURD

4 egg yolks

⅓ cup (75g) caster sugar

1 teaspoon finely grated lemon rind

⅓ cup (80ml) lemon juice

40g butter

MERINGUE

4 egg whites

1 cup (220g) caster sugar

1 Make lemon curd.

2 Preheat oven to 180°C/160°C fan.

Line a 12−hole (⅓−cup/80ml) muffin

pan with paper cases.

3 Beat butter, rind, sugar and eggs

in a small bowl with an electric mixer

until light and fluffy. Stir in coconut,

then sifted flour and milk. Spoon

mixture into cases; smooth surface.

4 Bake for 20 minutes or until

a skewer inserted into one centre

comes out clean. Cool on wire racks.

Increase the oven temperature to

220°C/200°C fan.

5 Cut a 2cm (¾−inch) deep hole

in the centre of each cake,fill with

lemon curd; discard tops.

6 Make meringue.

7 Spoon meringue into a piping bag

fitted with a 1cm plain tube. Pipe

meringue onto cupcakes; place on an

oven tray. Bake for 5 minutes or until

meringue is browned lightly.

LEMON CURD

Place ingredientsin a small heatproof

bowl over a small saucepan of

simmering water (don’t let water

touch base of bowl); stir constantly

until the mixture thickens slightly.

Remove from heat. Cover surface of

curd with plastic wrap; refrigerate

until cold.

MERINGUE

Beat ingredients in a small bowl

withan electric mixer

until thick and glossy.

COOK’S

NOTES

CHOCOLATE FRENCH

MACARONS

Macarons can be made

up to 1 day ahead. Store

in an airtight container

in a cool, dark place.

You’ll need a large piping

bag fitted with a 1.5cm

plain tube.

LEMON MERINGUE

CUPCAKES

Cupcakes can be made up

to 1 day ahead. Store in an

airtight container. Fill and

top just before serving.

Lemon curd can be made

up to 2 days ahead. Store,

covered, in the fridge.

You’ll need a large piping bag

fitted with a 1cm plain tube.