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 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.

living with teens DAY 3

Lazy day here today on this public holiday in NSW. The girls have not changed out of their pj's 

and are currently watching The Princess Diaries 2.

The 13 year old made some chocolate brownies earlier. They are her favourite.

She did use a white wings packet mix. My favourite recipe is from Donna Hay

•  200g dark chocolate, chopped
•  250g butter, chopped
•  1¾ cups (310g) brown sugar
•  4 eggs
•  ⅓ cup (35g) cocoa powder, sifted
•  1¼ cups (185g) plain (all-purpose) flour, sifted
•  ¼ teaspoon baking powder

  Preheat oven to 160°C (325ºF). Place the chocolate and butter in a saucepan over low heat and stir until smooth. Allow to cool slightly.

   Place the sugar, eggs, cocoa, flour and baking powder in a bowl. Add the chocolate mixture and mix until combined. Pour into a 20cm-square slice tin lined with non-stick baking paper. Bake for 50 minutes or until an inserted skewer withdraws clean. Allow to cool slightly in the tin before slicing. Serve warm or cold. Makes 16 slices.