★ 125g of icing sugar
★ 165g of ground almonds
★ 3 egg whites
★ 55g of caster sugar
★ ¼ tsp of vanilla extract
Step one: Line two baking trays with greaseproof paper and preheat the over to gas mark 2.
Step two: Sieve the icing sugar and almonds into a bowl and fold them both together.
Step three: In a separate bowl, whisk the egg whites until they become foamy. Once they have become foamy, add the sugar gradually and the egg whites should thicken. Add the vanilla extract and anything else you wish to add to the mixture, and fold it all together.
Step four: Gradually mix in the almonds and icing sugar, and carefully fold everything together.
Step five: Transfer the mixture to a strong food bag, and cut a 1cm hole in the corner of it. Pipe it on to the baking sheets in small circles, and place them in the oven for 10-15 minutes.
Step six: Once they are done, leave them to cool for five minutes. Take them off the paper carefully.
For the next part you can either stick them together using cream, jam or chocolate. Personally, I prefer to use a butter and sugar mixture.
You will need:
★ 450g of butter
★ 150 of caster sugar
★ 50 ml of double cream
★ Flavourings and colourings
Step one: Put the butter, cream and the sugar in a bowl and whisk them together. You should get a creamy soft texture when the mixture is whisked properly. If your texture is slightly grainy whisk in some more butter. Add any food flavourings and colourings desired.
Step two: Transfer the mixture to icing tube/food bag and squirt it in circular shapes round one of the macaroon halves. If desired, add a layer of jam on top of the mixture for extra flavour.
Step three: Take another macaroon half and place it on top of the icing. Repeat this for the rest of your macaroons.
☕ 150g dark chocolate
☕ 150ml double cream
☕ 5g butter
☕ 1tbsp sugar
☕ 5tbsp cocoa powder
☕ 3tbsp champagne
☕ pinch of salt
☕ chocolate pieces for decoration
Step one: Put the cream in a pan over a medium heat and let it heat up. Once it is heated, add the butter until it mixes in. Whilst you’re waiting, break the chocolate into pieces and place it in a mixing bowl, and when the mixtures has cooled slightly, pour it over the chocolate and mix it in.
Step two: Add the salt, sugar and champagne to the mixture and whisk until everything is blended together.
Step three: Pour the mixture into a serving dish and leave it in the fridge over night so it can set properly. It may be very runny but it will set within a few hours.
Step four: Remove the truffles from the fridge the next day and scoop small spoonfuls up and place them on a plate of cocoa powder and sprinkle some powder over them.
Step Five: Once they are covered, place them in truffle cases and add a variety of chocolate chips for decoration!
❤ 345g of self raising flour
❤ 225g of butter
❤ 345g of caster sugar
❤ 1 tsp of baking powder
❤ 10 tbsp of milk
❤ 4 eggs
❤ 24 raspberries
❤ 500g of icing sugar
❤ 2 eggs
❤ 1tsp of vanilla essence
❤ 1tsp of water
❤ Sparkles and icing of your choice to decorate
Step 1: Preheat your oven to gas mark 4/180C and line a cupcake tray with cake cases. Place the butter and sugar in a bowl and whisk until the mixture is creamy.
Step 2: Sift the flour and baking powder into the bowl and fold them into the mixture.
Step 3: Add in four of the eggs, one by one and add the milk in gradually. Make sure you beat the mixture each time you add an ingredient.
Step 4: Scoop a tablespoon of the mixture into each cake case. Make sure they all have a similar amount of mixture in them and place a raspberry in the centre of each one. When you have done this, put the cakes in the oven for 15-20 minutes.
Step 5: once the cakes are cooked, leave them to cool for 10-15 minutes. Once they are cool down, carefully cut the top of each cake off so the surface is flat. (I recommend eating the tops of the cakes! Yummy!)
Step 6: Whisk the icing sugar and the eggs whites of the eggs together until the mixture is thick, and add a drop of vanilla essence. Spread a thick layer of the icing on each cake and decorate them in your own personal way!