Kristyn's Cute Desserts
Desserts and how to make them
- . Preheat the oven to 160°C/fan 140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
- In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavor extract, such as peppermint or lemon, and corresponding coloring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want – see chef's tip. Or divide the meringue among different bowls if you want to make more than one color.)
- Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1 cm plain nozzle.
- Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3 cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.
- Meanwhile, make the filling/s (unless making chocolate macaroons – see chef's tip). In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavoring or nuts, and color – see chef's tip.) Use to sandwich pairs of macaroons together.
Per macaroon: 160 kcals, 9.7 g fat (4.2 g saturated), 1.8 g protein, 17.5 g carbs, 16.4 g sugar, 0.2 g salt
Macaroons taste wonderful plain, but why not add flavoring and coloring? Flavor extracts – such as raspberry, lemon and peppermint – and coloring's are available in supermarkets and cake shops. Try squires-shop.com to buy online. To flavor and color your macaroons, in step 2, add around ½ tsp flavor extract, then add the appropriate coloring, a drop at a time, until you reach the desired intensity. Flavor and color the butter cream in the same way. For chocolate macaroons, replace a quarter of the icing sugar with cocoa powder and use Nutella as the filling. For pistachio macaroons, replace half the ground almonds with ground pistachios (whiz in a blender or finely chop by hand), and use green food coloring to achieve a pastel green. Fold chopped pistachios through the filling, if you like.
- 175g icing sugar
- 125g ground almonds
- 3 large free-range egg whites
- 75g caster sugar
- 1 2/3 cups (10-oz. pkg.) NESTLÉ TOLL HOUSE Halloween Morsels
- 2 teaspoons vegetable oil
- Quart–size plastic food storage bag
- Plastic creepy spiders for decorating
SEPARATE semi-sweet and orange morsels and place into separate uncovered, microwave-safe bowls.
LINE large baking sheet with wax paper.
MICROWAVE semi-sweet morsels and 1 teaspoon vegetable oil on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Pour melted chocolate onto prepared baking sheet. With small metal spatula or back of spoon spread chocolate into a roughly 12-inch circle. It does not need to be perfectly round.
MICROWAVE orange morsels and 1 teaspoon vegetable oil on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Place open plastic bag into large glass or small bowl. Pour melted morsels into plastic bag; seal. Push mixture into corner of bag. Cut very small hole in corner of bag.
STARTING in center of the chocolate circle, squeeze melted orange morsels onto chocolate in circles, 1-inch apart until you reach the edge of the chocolate. Using a toothpick or wooden pick, starting in center, pull toothpick through chocolate and orange lines to edge. Then from edge, pull toothpick to center. Repeat until “web” is complete. Decorate edge of web with any remaining melted orange morsels.
REFRIGERATE for 20 minutes or until chocolate is firm and set. With edge of small metal spatula, lift web from wax paper and carefully transfer to serving platter. Place spiders on or around web. Make sure to remove them prior to breaking apart to eat.
- 1 and 1/4 cups cake flour
- 1 and 3/4 cups white sugar
- 1/4 teaspoon salt
- 1 and 1/2 cups egg whites
- 1 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 16 oz. fresh strawberries
- 16 oz. chocolate frosting
- 8 oz. whipped cream
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
- Stir the chocolate frosting until it’s smooth and easy to spread. Cover the angel food cake in a thick layer of frosting (make sure you frost the center of the cake as well).
- Stir the whipped cream until it’s smooth and easy to spread. Cover the chocolate frosting in a layer of whipped cream.
- Wash the strawberries, then slice them and place around the outside of the cake.
- Fill the center of the cake with the remaining whipped cream. Swirl a strawberry in chocolate frosting and garnish the top of the cake.
- 6, 6-8 inch balloons, sprayed with non-stick spray
- large baking sheet lined with parchment paper
- 2 cups milk or dark chocolate chips
- 1 cup white chocolate chips
- shortening, if needed
- 1 pint of ice cream
- Fruit or berries, such as: blueberry, strawberry, diced mango, sliced bananas, raspberry
- Slivered almonds, mint leaves for garnish
- 1.Have inflated balloons ready and sprayed with non-stick spray.
- 2.Melt milk and white chocolate in separate bowls. To melt chocolate in a microwave, reduce power level to 50 percent. Stir every 30 seconds. If chocolate doesn't melt very smoothly, add a teaspoon of shortening and fold into the chocolate.
- 3.Carefully pour white chocolate into the center of melted milk chocolate. Use spatula to fold in the white chocolate, using 4 strokes (see video tutorial).
- 4.Dip balloons in on four sides to create petal look. Set balloons onto parchment paper to set. Place into refrigerator to set the chocolate faster.
- 5.Once bowls are set, pop balloons with needle and discard. Fill with ice cream, fruit and/or whipped cream. Keep refrigerated when not serving.