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What can I say?? I just love to bake!! Ever since I would go to Grandma's house as a little girl and bake highlight cakes or help Ninny make her famous vanilla cookies, I've been obsessed with baking! Not only from recipe books, but freestyle too! With a father as a chef, i suppose it is in my genes! Some of my favourite memories from growing up were those moments after dinner when my dad would get his sweet tooth pang and have me help him whip up a batch of toffee fruit kebabs, or irish caramels! I used to love how he never followed recipes, he always just knew what ingredients worked with one another and how to play with quantities. So, from an early age, i had learnt from the master and i was well on my way to bake on my own! When i was 7 years old, i used to bake chocoloate cakes to sell to the mothers of my friends when they came to watch our Saturday morning minkey hockey games! Before i knew it, i was being commissioned from my school teachers to bake cakes for them at $2 a pop! This blog holds just a few of my favourite tried and tested recipes which I've thoroughly enjoyed both baking and eating! So enjoy!!

Monday, 28 February 2011

Coconut French Macaroons

Ingredients:
 - 3 egg whites
 - 1/4 cup castor sugar
 - 1/2 tsp coconut essence
 - 1 1/4 cup icing sugar
 - 3/4 cup ground almonds
 - 1/4 cup desiccated coconut
 - 1 tbs icing sugar (extra)
White Chocolate Ganache
 - 1/4 cup single cream
 - 155g white eating chocolate, chopped coarsely
 - 2 tbs coconut flavoured liqueur (optional)

Method:
 1)  Preheat oven to 130'C.  Line baking trays with greaseproof paper.

2)  Beat egg whites in a small bowl using an electric mixer until soft peaks form.  Add the castor sugar and essence, then beat untl the sugar is dissoved. 

3)  Transfer the mixture to a large bowl and and fold in the icing sugar, ground almonds and coconut, in two batches.

4)  Spoon the mixture into a piping bag fitted with a 1cm plain tube.  Pipe 4cm rounds, about 2.5cm apart on your prepared trays.  Tap the trays on the bench lightly so macaroons spread slightly.  Leave to stand for 30minutes.

5)  Bake macaroons for about 20minutes.  Cool on the trays. 

6)  Meanwhile, make the white chocolate ganache by bringing the cream to the boil in a small saucepan.  Remove cream from heat and pour over your chocolate in a small bowl and stir until smooth.  Stir in the liqueur.  Stand at room temperature until the ganache is spreadable.

7)  Sandwich the macaroons with ganache.  Serve dusted with extra icing sugar.  ENJOY!



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