Chocolate Chip Cookies, Meringue kisses | Sunbeam JM6600 instruction

Recipes continued

Chocolate Chip Cookies

Makes: about 30

Preparation: 15 minutes

Cooking: 10-15 minutes per batch

125g butter, softened

½cup firmly packed brown sugar

½cup caster sugar

1 teaspoon vanilla extract

1 egg

1 ¾ cup self raising flour

1 cup choc chips

1.Preheat oven to moderate (180°C/160 fan-forced). Grease and line baking trays with baking paper.

2.Place butter, sugars and vanilla in a bowl. Using the beaters, beat on Low speed (1-2) until combined. Increase speed to Medium/High (4-5) and beat until light and creamy.

3.Add egg and beat until combined. Reduce speed to Low (1-2). Add flour and chocolate chips. Beat until combined.

4.Roll tablespoons of mixture into balls and place onto prepared trays. Press lightly with the back of a fork. Ensure that the cookies are well spaced to allow for spreading.

5.Bake cookies in batches for about 10 -15 minutes or until golden. Cool on trays.

Meringue kisses

Makes: about 24

Preparation: 30 minutes

Cooking: 30 minutes

1 egg white

¼ cup caster sugar

½teaspoon white vinegar 2 teaspoons icing sugar

Whipped cream, to serve

1.Preheat oven to very slow (120°C/100°C fan-forced). Grease baking trays and dust with corn flour. Shake off excess.

2.Place egg white in a small bowl. Using the balloon whisks, beat on High speed (5-6) until soft peaks form. Gradually add the caster sugar and vinegar. Continue beating until sugar dissolves. Fold in sifted icing sugar.

3.Spoon the mixture into a piping bag fitted with a small star shaped nozzle. Pipe small meringues (about 1.5cm) onto the prepared baking trays.

4.Bake for about 30 minutes or until crisp and dry. Cool meringues on trays.

5.Sandwich cooled meringues with with chantilly cream (recipe on page 12), basic butter cream (recipe on page 12), or chocolate ganache (recipe on page 12)

Tip: If you do not have a piping bag, use two teaspoons to spoon rounds of meringue mixture onto prepared trays.