Hardie Grant Books - Bitesize: Macarons, Cake Pops & Cute Things

Published in 2011 by Hardie Grant Books

Hardie Grant Books (Australia)
85 High Street
Prahran, Victoria 3181
www.hardiegrant.com.au

Hardie Grant Books (UK)
Dudley House, North Suite
3435 Southampton Street
London WC2E 7HF

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders.

Copyright Hardie Grant Books

National Library of Australia Cataloguing-in-Publication Data:

Bitesize: macarons, cake pops & cute things.
ISBN 9781742701165 (pbk.)
Cookies Biscuits.
641.8654

Designer Trisha Garner
Editor Belinda So
Recipe writer Deborah Kaloper
Photographer Marina Oliphant
Stylist Caroline Velik
Home economists Andrea Geisler, Peta Gray and Lucinda Macdougall
Props provided by Bison Australia, ferm LIVING, Great Dane Furniture, Mark Tuckey, Mud Australia, Nord Living and Safari Living
Colour reproduction by Splitting Image Colour Studio
Printed in China by 1010 Printing International Limited

contents

raspberry macarons
with white chocolate

Line 2 baking trays with baking paper. Process the almond meal and icing sugar in a food processor until combined, then sift twice. Place the eggwhite in the bowl of an electric mixer and beat on medium speed until frothy, then increase the speed while gradually adding the caster sugar. Continue beating until stiff peaks form, then mix in the raspberry extract and enough colouring for desired effect. Fold one-third into the almond mixture and combine well. Gently fold through the remaining eggwhite mixture; it should be glossy and thick, not thin and runny.

Transfer to a piping bag fitted with a 5 mm ( inch) plain nozzle and pipe 3 cm (1 inch) circles about 3 cm (1 inches) apart onto the trays. Leave at room temperature for 16 hours (depending on the humidity) or until a crust forms; the macarons should no longer be sticky to the touch.

Preheat the oven to 140C (275F/Gas 1). Bake the macarons for 1518 minutes until they rise slightly. Immediately slide the macarons and paper off the trays and onto wire racks to cool completely.

Meanwhile, to make the ganache, place the chocolate and cream in the top of a double boiler over medium heat and stir until melted and smooth. Refrigerate for 2535 minutes or until firm but pliable. Add the raspberry extract and jam and mix well.

Transfer to a small piping bag fitted with a 1 cm ( inch) plain nozzle and pipe about 1 teaspoon onto half of the macarons. Sandwich with the remaining macarons.

MAKES ABOUT 30

120 g (4 oz) almond meal (ground almonds)

220 g (7 oz) icing (confectioners) sugar

110 g (3 oz) eggwhite

30 g (1 oz) caster (superfine) sugar

2 teaspoons natural raspberry extract

pink food colouring, paste or powdered is preferable

WHITE CHOCOLATE GANACHE

120 g (4 oz) white chocolate, chopped

2 tablespoons pouring (single) cream

2 teaspoons natural raspberry extract

3 teaspoons raspberry jam

Preheat the oven to 180C (350F/Gas 4). Line 42 x 30 ml (1 fl oz/ cup) capacity mini-muffin holes with paper cases.

To make the cupcakes, sift the flour, baking powder and cinnamon together into a bowl.

Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 23 minutes or until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, in 2 batches, alternating with the buttermilk, scraping down the sides of the bowl as required. Add the vanilla extract and combine well.

Transfer the batter to a large piping bag fitted with a 1 cm ( inch) plain nozzle and pipe into the cases, filling them three-quarters full. Bake for 1012 minutes or until lightly golden and they spring back lightly to the touch. Cool in the tins for 12 minutes, then turn out onto wire racks to cool completely.

Fill a piping bag fitted with a small plain nozzle tip with the dulce de leche. Insert the nozzle into each cupcake and pipe a little dulce de leche into the centre.

To make the frosting, place the butter, icing sugar, cream and vanilla extract in the bowl of an electric mixer and beat on medium speed for 34 minutes. Increase the speed to high and beat until light and creamy. Reduce the speed, add the dulce de leche and beat to combine. Transfer to a large piping bag fitted with a small star nozzle and pipe onto the cupcakes. Dust with the extra cinnamon.

NOTE: Dulce de leche is available from Latin American grocers and gourmet food shops.

MAKES 42

185 g (6 oz/1 cups) plain (all-purpose) flour

teaspoon baking powder

2 teaspoons ground cinnamon, plus extra, for dusting

125 g (4 oz) unsalted butter, at room temperature

185 g (6 oz/1 cup lightly packed) soft brown sugar

2 eggs

125 ml (4 fl oz/ cup) buttermilk

1 teaspoon natural vanilla extract

125 ml (4 fl oz/ cup) dulce de leche (see note)

DULCE DE LECHE FROSTING

125 g (4 oz) unsalted butter, at room temperature

375 g (13 oz/3 cups) icing (confectioners) sugar

3 tablespoons pouring (single) cream

2 teaspoons natural vanilla extract

125 ml (4 fl oz/ cup) dulce de leche (see note)

lemon cheesecakes
with blueberry sauce

Preheat the oven to 150C (300F/Gas 2). Line 30 x 30 ml (1 fl oz/ cup) capacity mini-muffin holes with paper cases.

Combine the crushed biscuit and butter in a bowl. Divide between the cases and refrigerate for 15 minutes.

Place the cream cheese and sugar in the bowl of an electric mixer and beat on mediumhigh speed for 2 minutes. Reduce the speed, add the egg and beat well, scraping down the sides of the bowl as required. Add the flour, lemon juice and zest and combine well.

Transfer the mixture to a large piping bag fitted with a 3 cm (1 inch) plain nozzle and pipe into the paper cases, filling them three-quarters full. Top each cheesecake with 23 blueberries, slightly pushing them into the mixture. Bake for 15 minutes or until set. Cool in the tins for 5 minutes, then turn out onto wire racks and cool for 30 minutes. Refrigerate for at least 3 hours.

Meanwhile, to make the sauce, place all of the ingredients in a saucepan over low heat and stir gently until the sugar has dissolved and the blueberries release some of their juices. Using a slotted spoon, remove the berries and set aside. Increase the heat to high and cook until the liquid has reduced by one-third. Pour over the berries, leave to cool completely, then refrigerate until chilled.