Hazelnut and Almond Macaroons
Combine icing sugar and NESTLÉ Baking Cocoa, dust over macaroons. Beat egg whites until soft peaks form, gradually add sugar, beat until thick. Fold in coconut, hazelnuts, almonds and liqueur. Place heaped teaspoonfuls of mixture onto trays. Bake . [... more]
Nestlé |
Chocolate tuille basket
Combine icing sugar, melted butter and egg whites in food processor. Process to combine. Add plain flour continue to process until mixture is smooth. Using the back of a metal spoon shape 2×15cm circles of tuille mix (11/2 tablespoons) onto a ... [... more]
Australian Womens Weekly |
Chocolate tarts
Preheat oven to 170°C. In a medium bowl combine egg whites, sugar and desiccated coconut. Grease 8 x 3/4 cup muffin tins and press coconut mixture evenly into bases. Bake for 8- 10 minutes or until golden. Set aside to cool. Melt chocolate in a ... [... more]
Australian Womens Weekly |
Mascarpone Sabayon with Champagne Jelly and Chocolate ...
Split the vanilla bean, and scrap out seeds. Combine the vanilla bean seeds and mascarpone. Set aside. Whisk egg yolks and sugar together until pale and creamy. Set aside. Combine egg whites with a little sugar and a pinch of salt, and whisk to ... [... more]
Australian Womens Weekly |
Almond macaroons
Toast almonds in preheated oven about 12 minutes or until golden brown, cool. Blend or process until finely ground. Combine egg whites, sugar and tartaric acid in a medium bowl over a small saucepan of simmering water and stir until sugar is ... [... more]
Australian Womens Weekly |
Peter Everett's Pineapple Cream Pie
Pour the filling into the baked pie shell. Beat the egg whites with a small amount of sugar and spread the meringue over the pie. Sprinkle coconut on top and toast in the oven. In the top of a double boiler over simmering water beat the egg yolks ... [... more]
Australian Womens Weekly |
Traditional tiramisu - Giovanni Pilu, Pilu
Separate egg yolks from egg whites into two large bowls. Using a whisk or electric beater, beat egg yolks with sugar until pale in colour. Add mascarpone and mix through with a wooden spoon. Set aside. Beat egg whites to a stiff peak. Fold egg ... [... more]
Australian Womens Weekly |
Orange chocolate mousse
Place chocolate, butter and cream in a heatproof bowl, place over saucepan of simmering water; stir until chocolate melted, remove from heat. Stir in egg yolks, cointreau and rind; stir until mixture is glossy and smooth. Whip egg whites and ... [... more]
Australian Womens Weekly |
Spinach filo pie
Heat oil in a large saucepan. Add onions, cook until soft. Add spinach, cook until wilted. Drain and cool; squeeze out excess moisture. Place spinach in medium bowl with sumac, feta and egg whites. Season. Reserve. Lightly grease a 25cm x 30cm ... [... more]
Australian Womens Weekly |
Tempura garden vegetables with salsa verde and chilli oil
To make the tempura batter add the soda water to the cornflour, add half the salt, all the pepper and stir. Whip egg whites till firm and fold through the batter then leave on ice till ready to use. Cut all veg in sticks the same size and blanch ... [... more]
Australian Womens Weekly |
Strawberry Syrup
Bring sugar, water and vanilla beans to a boil, simmer for 1 min. Whip the egg whites until soft peaks and slowly pour the vanilla syrup onto the whites. Keep whisking until cold. Whip the cream until soft peaks and fold into the egg whites. Pour ... [... more]
Australian Womens Weekly |
Flourless almond cake
In a large bowl beat egg yolks and sugar until light and fluffy, mix in zest and almonds. Beat egg whites until soft peaks and fold into egg yolk mixture. Pour mixture into cake tin and bake in preheated oven for 45 minutes or until firm to ... [... more]
Australian Womens Weekly |
