Choc-Fudge Slice
Cream butter and sugar in an electric mixer until pale and creamy. Add whole eggs, egg whites and melted chocolate and whisk until incorporated. Sift flour, and fold through mixture along with the crushed nuts and vanilla essence. Brush a ... [... more]
Australian Womens Weekly |
Low-Fat Christmas Pudding- ANNETTE SYM
Place breadcrumbs in a medium sized mixing bowl, heat milk until hot, pour over breadcrumbs, stir together well until really mushie and bread has absorbed all the milk, leave to one side. In a large bowl beat egg whites and sugar together. Add in ... [... more]
Australian Womens Weekly |
Chocolate Mocha Dacquoise Terrine - PAMELA CLARK, AWW
Preheat oven to slow. Line each of three oven trays with baking paper; draw a 10cm x 25cm rectangle on each baking-paper-lined tray. Beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add sugar, beating after each ... [... more]
Australian Womens Weekly |
Marzipan
Makes enough to cover a 22cm round or 19cm square cake INGREDIENTS Combine almonds and 11/2 cups of the sugar in large bowl; mix well. Add egg whites and brandy; stir until a stiff dough forms. Turn marzipan dough onto bench sprinkled with ... [... more]
Australian Womens Weekly |
Muesli Bars - MALCOM GIBBS, DIETICIAN & FITNESS TRAINER
Place honey and pineapple juice in a small saucepan. Simmer for 5 minutes or until thick and syrupy. Combine oats, 'weetbix', almonds and dried fruit in a mixing bowl. Add syrup along with egg whites. Mix well and pour into prepared pan. Grease ... [... more]
Australian Womens Weekly |
Giant fortune cookies
Prepare fortune, poem or note to include in cookies. Cut or fold the paper so it is approximately 2 cm x 8cm in size. Mix all the dry ingredients and then add oil and egg whites until smooth; beat in water and vanilla. Drop 1/3 cup of batter onto ... [... more]
Australian Womens Weekly |
Kay's pavlova
Preheat oven to 120°C. Place lightly greased foil over baking tray. Beat egg whites until stiff, then add salt and sugar gradually until well blended. Add vanilla and vinegar and continue to beat until sugar is dissolved. Spoon large spoonfuls of ... [... more]
Australian Womens Weekly |
Silky Chocolate Mousse
Melt chocolate and cream together over a double boiler. Stir until smooth. Remove from heat and allow to cool 2 minutes. Add the 'Frangelico' and lightly beaten egg yolks to the cooled chocolate mixture. Stir well to combine. Whisk the egg whites ... [... more]
Australian Womens Weekly |
Flourless Chocolate Muffins
Preheat oven to 170°C. Place muffin cases in muffin holes. Melt the chocolate and butter in a large bowl over simmering water. Stir in the egg yolks, almond meal, 100g of the sugar, orange zest and juice. In a clean bowl whisk the egg whites with ... [... more]
Australian Womens Weekly |
Individual Pear And Almond Puddings
Preheat oven to 180°C. Lightly grease and sugar 8 (2/3 cup capacity) ramekins. Beat egg yolks, caster sugar and vanilla essence. Stir in almond meal, pears and pear liqueur if using. Beat egg whites until stiff. Fold through pear mixture. Pour ... [... more]
Australian Womens Weekly |
Tiramisu
In a medium bowl beat egg yolks and half the sugar until thick and pale, then add the mascarpone and continue to beat until smooth. Whisk egg whites with the remaining sugar and pinch of salt until soft peaks form, then fold into ... [... more]
Australian Womens Weekly |
Brutti ma Buoni (Ugly but Good)
Preheat oven to 120°C or 100°C fan-forced. Rub skins off hazelnuts in a tea towel. Beat egg whites in medium bowl with electric mixer until stiff peaks form. Gradually add sugar, 1 tablespoon at a time until all incorporated and meringue is ... [... more]
Australian Womens Weekly |
