Loading ...
Loading ...
Loading ...
30
Recipes continued
Macadamia Meringue Cake
6 egg whites
Pinch salt
1 ½ cups caster sugar
1 teaspoons vanilla essence
1 teaspoon white vinegar
Filling
300mls pure cream
1 teaspoon vanilla essence
½ cup icing sugar
250g marscapone cheese
100g roasted macadamias, chopped
1. Preheat oven to very slow (120°C/100°C
fan-forced).
2. Grease and line 2 oven trays with baking
paper. Mark a 22cm circle on each tray.
3. Using the Whisk, beat egg whites and salt
on very high speed (11-12) until soft peaks
form.
4. Add sugar, a small amount at a time,
whisking until thick and glossy. Add vanilla
and vinegar and whisk until just combined.
5. Divide the mixture evenly between
prepared trays. Spread evenly onto marked
circles.
6. Bake for about 1 ½ hrs or until firm and
slightly browned. Turn off oven. Cool
meringues completely in the oven with the
door ajar.
7. To make filling, use the Whisk attachment
to whip cream, vanilla and icing sugar
on high speed (11-12). Stir through
marscapone and macadamias.
8. To assemble, sandwich meringue disks
together with cream mixture. Dust with
icing sugar and top with fresh berries.
Jam Scone Ring
2 cups self-raising flour
1 tablespoon caster sugar
30g butter, room temperature
¾ cup milk
1 egg yolk
2 tablespoons apricot jam, warmed
½ cup finely chopped dried apricots
1. Preheat oven to moderately hot
(200°C/180°C fan-forced). Grease and line
an oven tray with baking paper.
2. Using the Scrapemaster
™
spatula beater,
mix flour, sugar and butter on low speed
(2) until combined.
3. Add milk and egg yolk. Using the Dough
Hook, knead on low speed (2) to form a
soft sticky dough
4. Turn onto a clean, floured bench and roll
dough into a 30cm x 40cm rectangle.
Spread jam over dough and scatter with
apricots. Roll dough from the long side to
form a log. Place on the prepared tray and
curve to form a ring. Press ends together to
seal.
5. Bake for about 25-30 minutes or until
cooked. Serve warm, dusted with sifted
icing sugar.
Loading ...
Loading ...
Loading ...