The Australian Women’s Weekly Food – June 2019

(Elliott) #1
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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