Lemon meringue blondie
MAKES 16 BLONDIES PREP+ COOK TIME I HOUR (+ COOLING TIME)
185g butter, softened
1 cup (220g) caster sugar
2 eggs
1 cup (150g) plain flour
1/2 cup (75g) self-raising flour
2/3 cup (215g) lemon curd
1 cup (80g) desiccated coconut
150g white chocolate, chopped coarsely
MACAROON TOPPING
3 egg whites
3/4 cup (165g) caster sugar
1/2 cup (50g) moist coconut flakes
1 Preheat oven to 160°C (140°C fan-forced). Grease a 20cm x 30cm slice pan; line base and sides with baking paper, extending paper 2cm over the long sides.
2 Beat butter and sugar in a medium bowl with an electric mixer until pale and creamy. Add eggs; beat until just combined. Add flours, lemon curd and coconut; beat on low speed until well combined. Stir in chocolate and spread into prepared pan; bake for 25 minutes.
3 MACAROON TOPPING: Meanwhile, beat egg whites and sugar in a medium bowl with an electric mixer for about 4 minutes or until thick and glossy. Fold in half the coconut flakes.
4 Remove blondie from oven and, working quickly, spread top with Macaroon Topping and sprinkle with remaining coconut flakes. Return to oven; bake for a further 20 minutes or until browned. Cool completely in pan.
Not suitable to freeze.
Strawberries & cream sponge
SERVES 12 PREP+ COOK TIME 50 MINUTES (+COOLING TIME)
6 eggs
1 cup (200g) caster sugar
10g soft butter
1/4 cup (60ml) hot milk
1/2 cups (225g) self-raising flour, sifted
350g strawberries, washed, leave
5 strawberries whole, slice remaining
1/4 cup (50g) caster sugar, extra
1 tablespoon lemon juice
500ml thickened cream
1 tablespoon icing sugar
2 teaspoons vanilla bean paste
Esta historia es de la edición September 2022 de Australian Women’s Weekly NZ.
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Esta historia es de la edición September 2022 de Australian Women’s Weekly NZ.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 8500 revistas y periódicos.
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