SwEet TrEats



  1. 175g icing sugar
  2. 125g ground almonds
  3. 3 large free-range egg whites
  4. 75g caster sugar

For the filling

  1. 150g butter, softened
  2. 75g icing sugar


  1. 1. Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
  2. 2. 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 flavour extract, such as peppermint or lemon, and corresponding colouring 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 colour.)
  3. 3. 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 1cm plain nozzle.
  4. 4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm 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.
  5. 5. 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 flavouring or nuts, and colour – see chef's tip.) Use to sandwich pairs of macaroons together


Chocolate Brownies (serves 16)

There are a number of different brownie recipes available, and some are more complicated than others. Get the kids into the kitchen and use this easy recipe to keep them occupied for a good hour – making Chocolate Brownie Squares for the whole family to enjoy.


1 cup water
125g margarine
½ cup oil
¼ cup cocoa
2 cups sugar
2 cups flour
½ tsp salt
½ tsp bicarb
1 tsp vanilla essence
2 eggs
1 cup pecan nuts, finely chopped


  1. Melt and blend the water, margarine, oil and cocoa in the microwave.
  2. Add the sugar, flour and salt. Whisk together.
  3. Add the bicarb, vanilla essence and eggs.
  4. Beat with an electric beater for about three minutes.
  5. Add the chopped nuts and mix throughout.
  6. Pour into a greased Swiss roll pan and cook for 20-30 minutes at 180°C.
  7. To make the icing melt 62.5 g margarine, 2 tablespoons cocoa and 2 ½ tablespoons milk in the microwave, then add 2 ½ cups icing sugar. More milk may be needed if icing is not runny enough. Cut the cake when cold, after spreading icing when hot.

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