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Macaroons

4 Oct

I used four eggs, and got 28 macaroons.

Beat egg whites to stiff peaks, slowly add in caster sugar (that’s the really fine one) – 50g for each egg white.  Stir in dessicated coconut – 1/4  cup for each egg white.

Spoon onto baking paper, or if you’re not making them in a big rush because you need to take a plate to a baby shower in a few hours you could pipe them all fancy-like.

I went with a tablespoon.

A sampling toddler is optional at this point.

Bake about half an hour at 150c/300f, until dry but not brown.  Cool on the tray.

They’re yummy like that, but I melted a little chocolate for drizzling this time.  I used roughly 25 grams.

So to sum that up because I got a little rambly…..

Preheat oven to 150c/300f.  Line baking tray with paper.

For 28 macaroons use –

  • 4 egg whites
  • 200g caster sugar
  • 1 cup dessicated coconut
Beat egg whites to peaks, slowly add sugar, stir in coconut.  Spoon onto lined tray.  Bake half an hour, or until dry but not brown.  Cool on tray.  Drizzle, dip, or coat in chocolate if you want.
For lots more recipes check out Tasty Tuesday at Balancing Beauty and Bedlam.
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Pavlova

19 Oct

Pavlova is a classic dessert that was first made in New Zealand Australia New Zealand Australia New Zealand, each country keeps finding recipes that were written a couple of years earlier then the other country’s earliest recipe, but whatever – it’s a classic dish in both Australia and New Zealand.

All you need is:

  • egg whites*, usually 3
  • 50g castor sugar (superfine sugar in U.S.) for each egg white

Preheat oven to 150c/300f.  Line an oven tray with baking paper.

  1. Beat whites to stiff peaks.  
  2. Slowly add sugar, beating after each addition.  If using an electric mixer you can add it in just a few batches, but you want to add a (dessert or table)spoonful at a time if using a hand beater or whisk.
  3. It should start looking glossy.

    No need to turn your head sideways. The beater was resting on the edge of the bowl, okay?

  4. When all the sugar is added turn it out on to the paper.  Spread in a circle, at least an inch thick.

    Bake for one hour.

    When it’s cooked it should NOT be this colour:

    You want it to still be fairly white.  My oven always needs to cooler, but I forgot to allow for that.  Even though I’ve been using it for over a decade.  And it’s the only oven I’ve ever made a pav in.  The bonus is – if it browns like this the bottom will go all chewy caramelly.  Yum.  I like it like that but had only managed to make properly cooked ones until this scatter brained moment.

    Moving right along……

    When it’s cool cover it in whipped cream (unless you want to keep it dairy free, of course).  It’s fine left like that, but is nice decorated with sliced fruit (traditionally kiwifruit and/or strawberries, but if your kids should already be in bed and you can’t be bothered dealing with kiwifruit skin feel free to slap some banana on it.

    It all collapses when it's cut, but that's okay, that's what pavlova is SUPPOSED to look like.

    One more photo…. you should have a crunchy crust (that doesn’t sound so nice, lets call it a shell) outer shell, like meringues, and a marshmallowy inside, not like meringues.

    Last Step – enjoy a taste of New Zealand Australia New Zealand Australia New Zealand!

    *Keep the yolks for other foods, such as mayonnaise.

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