Chocolate Macaroons

INGREDIENTS
Macaroon Batter
1 cup (100 g) icing sugar
½ cup ground almonds (about 50 g)
3 tablespoons (25 g) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 g) caster sugar

Chocolate Filling
½ cup (125 ml) heavy cream
4 ounces (120 g) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 g) butter, cut into small pieces

METHOD
Preheat oven to 350º F (180º C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together the icing sugar with the ground almonds and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the caster sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Rap the baking sheet a few times firmly on the counter top to flatten the macaroons, stand for 1 hour, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Chocolate filling
Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.

Assembly
Spread a bit of batter on the inside of the macaroons then sandwich them together, you may or may not use all the filling.

Let them stand at least one day before serving, to meld the flavors.

Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macaroons soggy.

SERVINGS
15

COMMENTS
Big hit, literally gobbled up!

SOURCE
David Lebovitz

Pear Tarte Tatin

INGREDIENTS

5 pears

100g unsalted butter, chopped

1 cup firmly packed brown sugar

2 tbsp lemon juice

Pastry

1 cup plain flour

2 tbsp caster sugar

80g cold unsalted butter, chopped

2 tbsp sour cream

METHOD

Peel, core and chop pears into sixths.

Melt butter in large heavy based frying pan, add apple, sprinkly evenly with sugar and juice.

Cook, uncovered, over low heat, 1 hour, turning pear as it caramelises.

Place pear, round side down, in 23cm pie dish, drizzle with 1 tablespoon of the caramel in the pan.

Reserve remaining caramel.

Pack pear tightly to avoid any gaps, cover, refrigerate while preparing pastry.

Process flour, sugar, butter and sour cream until ingredients just come together.

Knead douch on floured surface until smooth.

Cover, refrigerate for 30 minutes.

Preheat oven to moderately hot.

Roll dough between sheets of baking paper until large enough to cover pear.

Peel away one sheet of baking paper, invert pastry over pear.

Remove remaining paper, tuck pastry around pear.

Bake, uncovered, about 30 minutes or until browned.

Carefully turn onto serving plate.

Reheat reserved caramel over low heat, drizzle over pear.

Serve warm with cream or ice cream.

SERVINGS

8

SOURCE

AWW Best Food Desserts

Beef Bourguignon

INGREDIENTS
1kg beef chuck steak
2 tbsp vegetable oil
60g butter
10 baby onions
400g button mushrooms
3 bacon rashers, chopped coarsely
1 clove garlic, crushed
1/4 cup plain flour
1 cup beef stock
1 cup dry red wine
2 bay leaves
1 tbsp brown sugar
3 tsp finely chopped fresh oregano

METHOD
Cut beef into 3cm pieces.
Heat half of the oil in large saucepan, cook beef in batches, until browned, remove from pan.
Heat remainig oil and butter in pan; cook onions, mushrooms, bacon and garlic, stirring, until onions are browned lightly.
Stir in flour; stir over heat until mixture is browned, remove from heat.
Gradually stir in stock and wine; stir over heat until sauce boils and thickens.
Return beef and any juices to pan; add bay leaves, sugar and oregano.
Simmer, covered, about 2 hours or until beef is tender, stirring occasionally, discard bay leaves.

SERVINGS
4

SOURCE
AWW Casseroles

Green beans with mustard vinaigrette

INGREDIENTS

800g green beans, trimmed
3 lemons, juiced
1/2 cup olive oil
2 garlic cloves, crushed
1 teaspoon wholegrain mustard
1/4 teaspoon caster sugar
75g packet toasted slivered almonds

METHOD

Bring a large saucepan of salted water to the boil over high heat and add beans.

Cook for 3 to 4 minutes or until just tender.

Drain and refresh under cold water.

Pat dry with paper towel.

Arrange on a serving platter.
Whisk 1/2 cup lemon juice, oil, garlic and mustard together in a jug.

Add sugar and season with salt and pepper.

Drizzle vinaigrette over beans.

Toss to combine.

Sprinkle with almonds and serve.

SERVINGS

8

SOURCE

Taste.com.au

Carrots Vichy

INGREDIENTS
1 bunch baby carrots, scrubbed
40g softened butter
1 tbsp honey
parsley

METHOD
Do not peel carrots, only scrub to clean.
Cover carrots with enough water to cook and steam at the same time.
Cook covered until tender.
Toss in butter, honey and parsley

SERVINGS
4

SOURCE
AWW website