recipes_Australia_June_2017

PHOTOGRAPHY

ANDRE MARTIN

82 recipes+ JUNE 2017

Fill these delightful biscuits with chocolate frosting for an indulgent treat

Feeling French

here to help take 5

White Chocolate

Macarons

MAKES 18 PREP 20 minutes

+ 30 minutes to stand + cooling

COOK 25 minutes COST 80� each

3 egg whites, at room temperature

2 tablespoons caster sugar

1 cup ground almonds

(almond meal)

11/3 cups icing sugar

453g tub white chocolate frosting

1 Preheat oven to 120ºC/100ºC

fan-forced. Grease and line 2 large oven

trays with baking paper. Using an electric

mixer, beat egg whites in a small bowl

until soft peaks form. Add caster sugar,

beating until sugar dissolves. Transfer

mixture to a large bowl. Fold in almond

meal and sifted icing sugar, in 2 batches,

until just combined.

2 Spoon the mixture into a piping bag

fitted with a 2cm plain nozzle. Pipe 4cm

rounds on prepared trays, leaving room

for spreading; smooth tops. Stand for

30 minutes.

3 Bake for 25 minutes or until dry to

touch but not coloured. Cool completely

on trays (macarons will firm).

4 Sandwich macarons with 2 teaspoons

of white chocolate frosting, to serve.

+ MILK CHOCOLATE MACARONS

Omit ground almonds. Use ground

hazelnuts instead. Omit the white

chocolate frosting. Use milk chocolate

frosting instead.

+ LEMON CURD MACARONS Omit

white chocolate frosting. Use bought

lemon curd instead.

TRY THESE, TOO