baking couture COFFEE MACARONS WITH SALTED CARAMEL CREAM

I am so proud of myself. I have tried making macarons before with a packet mix and from a recipe. But 

with Donna Hay's 10th birthday collectors issue magazine I have achieved the ultimate macaron.

They say practice makes perfect.......

I have to share this gorgeous recipe but you will have to buy or download the Donna Hay app for all the tips 

and tricks.

coffee macarons with salted caramel cream

1 1/4 cups icing sugar

1 cup almond meal

1/2 teaspoon instant coffee granules

1/2 teaspoon warm water

3 egg whites

1 tablespoon brown sugar

cocoa, for dusting

salted caramel cream

125g butter, softened

1/2 cup almond meal

2 tablespoons golden syrup

1/4 teaspoon salt

To make caramel cream, place butter in an electric mixer and beat until pale and creamy. Add the sugar and 

beat until light and fluffy. Add the almond meal, golden syrup and salt and beat until combined. Place the 

mixture in a piping bag and  refrigerate until needed.

Preheat the oven to 150 degrees celsius (300 F). Sift the icing sugar and almond meal into a bowl and 

mix to combine. Set aside. Place the coffee and water in a bowl and mix to combine. Place egg whites 

and in coffee in an electric mixer and whisk on high for 30 seconds. Add the brown sugar and whisk for a 

further 10 minutes until stiff peaks form. Fold through the almond meal mixture in 2 batches until smooth.

Place in piping bag with a 1 1/2 cm nozzle and pipe 7cm rounds onto baking trays lined with non-stick 

baking paper. Lightly tap the trays. Allow to stand for 20 minutes or until a 'skin' forms on the macorons. 

Dust with cocoa. (oops I forgot to do that). Reduce temperature to 130 degrees celsius (260 F) and bake for 

19-20 minutes or until crisp on the outside and moist in the centre. Cool completely on trays. Pipe the butter

cream onto half the macarons. Dust with cocoa to serve.

baking couture CARAMEL CORN

Caramel corn is one of the best sweet treats to enjoy at anytime. 

Great to make for your Halloween celebrations. 

Pics from Cupcakes and Cashmere

Recipe from here

baking couture BEEF BURGERS

On the menu tonight 

Donna Hays Beef Burgers

•  700g minced beef
•  1 tablespoon tomato paste
•  2 tablespoons Worcestershire sauce
•  1 egg
•  sea salt and cracked black pepper
•  2 onions, sliced into rings
•  4 hamburger buns, halved
•  4 lettuce leaves
•  8 slices tomato
•  4 slices beetroot
•  condiments, such as mustard or tomato sauce (ketchup), to serve

  Combine the beef, Worcestershire sauce, tomato paste, egg, salt and pepper in a bowl. Shape into 4 large flat patties (larger than the buns you have chosen as the patties will shrink when cooked). Cook the onion rings in a frying pan over medium-high heat for 3 minutes each side. Add the patties and cook for 3 minutes each side or until cooked to your liking. Place the bun bases on serving plates and top with lettuce, a patty, tomato, beetroot, onion rings and condiments and sandwich with the bun tops. Serve with hot chips. Serves 4. * To make cheeseburgers, top hot patties with a slice of cheese.

baking couture YELLOW CHICKEN CURRY

• 2 tsp vegetable oil
• 300g chicken tenderloins, halved crossways
• 1 tbs yellow curry paste
• 1 onion, halved, cut into thin wedges
• 250ml (1 cup) light coconut milk
• 80ml (1/3 cup) water
• 150g green beans, topped, halved
• 1 red capsicum, halved, deseeded, thinly sliced
• 1 zucchini, ends trimmed, thinly sliced
• Fresh coriander leaves, to serve
• Steamed rice, to serve

1. Heat the oil in a wok or large frying pan over medium-high heat until smoking. Add the chicken and cook for 1-2 minutes or until golden.
2. Add the curry paste and onion. Stir-fry for 2 minutes or until the onion is soft.
3. Add the coconut milk and water. Bring to the boil. Cook for 3 minutes. Add the beans, capsicum and zucchini. Cook for 2 minutes or until the beans are bright green and tender crisp and the chicken is cooked through.
4. Divide among serving bowls and top with coriander leaves. Serve with rice.

NOTE - I have altered this recipe a little instead of capsicum, green beans and zucchini I added broccoli and snow peas.

Baking Couture - Cup + Saucer Biscuits

12 Tic Toc biscuits

12 marshmallows

12 freckles

6 musk lifesavers

1 tablespoon icing sugar

Mix icing sugar with just enough water to make a stiff paste. Place biscuits, coloured side up, (the saucers) on a workbench.

Spread some icing on the base of the marshmallows (the cups) and stick to the biscuits. Spread icing on the base of the freckles and stick to the top of the marshmallow (the cappuccino top).

Cut lifesavers in half, spread a little icing on the two cut surfaces of each half and stick to the side of each cup (the handles!). Leave to set for at least 30 minutes. 


I am making these for a first birthday party on the weekend. Just had to share the cuteness.

What's For Lunch .....

Home made Cheese + Tomato Scrolls

Recipe can be found at Kitchen Soda