Recipes continued
Macadamia Meringue Cake
6 egg whites Pinch salt
1 ½ cups caster sugar
1 teaspoons vanilla extract
1 teaspoon white vinegar Filling
300mls pure cream
1 teaspoon vanilla extract
½cup icing sugar 250g marscapone
100g roasted macadamias, chopped
1.Preheat oven to very slow (120°C/100°C
2.Grease and line 2 oven trays with baking paper. Mark a 22cm circle on each tray.
3.Using the Whisk, beat egg whites and salt on very high speed
4.Add sugar, a small amount at a time, whisking until thick and glossy. Add vanilla and vinegar and whisk until just combined.
5.Divide the mixture evenly between prepared trays. Spread evenly onto marked circles.
6.Bake for about 1 ½ hrs or until firm and slightly browned. Turn off oven. Cool meringues completely in the oven with the door ajar.
7.To make filling, use the Whisk attachment to whip cream, vanilla and icing sugar on high speed
8.To assemble, sandwich meringue disks together with cream mixture. Dust with icing sugar and top with fresh berries.
Jam Scone Ring
2cups
1tablespoon caster sugar 30g butter, room temperature ¾ cup milk
1egg yolk
2tablespoons apricot jam, warmed ½ cup finely chopped dried apricots
1.Preheat oven to moderately hot (200°C/180°C
2.Using the Scrapemaster™ spatula beater, mix flour, sugar and butter on low speed
(2)until combined.
3.Add milk and egg yolk. Using the Dough Hook, knead on low speed (2) to form a soft sticky dough
4.Turn onto a clean, floured bench and roll dough into a 30cm x 40cm rectangle. Spread jam over dough and scatter with apricots. Roll dough from the long side to form a log. Place on the prepared tray and curve to form a ring. Press ends together to seal.
5.Bake for about
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