20 December 2012
Posted in Sweet things
Today, I am showing off this pretty, little, jam filled biscuit, accompanied by the crusty macaroon. I can’t take credit for the recipe creation this time around ladies & gents, as friend Paul Schwendemann was kind enough to share his recipes with us all on P&P. I am still searching for my baking equipment packed in our storage shed from a recent move!
Leading up to advent, Paul bakes his batch of small biscuits with passion in the basement of his restaurant. When prepared, they are placed into small gift boxes then dressed up with a pastel ribbon. These quaint boxes are then ready for Culinarium’s customers, to purchase in the gourmet shop that adjoins Paul’s restaurant. If you have already done your holiday baking, then you may like to consider making these small delicacies throughout the winter period to add some pastel to your coffee table.
Wishing you and your family a happy holiday, and eat, drink and be merry...no doubt you will!
For approximately 25 heart biscuits (double layered)2 egg whites, large
2 teaspoons of lemon juice
250g fine sugar
150g, almond meal, fine
150g, Plain flour, sifted
125g, icing sugar
3 teaspoons of lemon
Pink icing colouring
25 whole almonds
80g Strawberry Jam (fine)
1. Beat the egg whites until stiff while gently adding the lemon juice.
2. Fold in the almond meal and sugar gently into the frothy egg mixture until mixed through. If the mixture is a little too soft, then add a little more almond meal. Form the dough into a ball, and wrap in plastic wrap and place in a cool area for 1 hour.
3. Preheat the oven at 160°C (320°F). Prepare a working area by sprinkling some of the almond meal on the work surface. Divide the dough into 4 parts, and roll each piece to 5-6mm thickness.
4. Using a heart shaped form, cut out 50 pieces. Place the hearts on a paper lined backing tray on the middle point of the oven. Bake for approximately 12 minutes watching carefully not to brown too much.
5. Prepare the icing sugar into two sections in two bowls. One plain white and the other add drops of the pink colouring into the icing mixture. When the biscuits have cooled, hold the hearts from the bottom edges and dip into the prepared white icing mixture. When semi dry, dip half of the biscuit into the pink mixture and place an almond on top. Allow to dry completely.
6. Spread the plain heart biscuits with the strawberry jam and place with an iced heart.
Makes approximately 25:
2 egg whites, large
1 pinch of salt
300g, desiccated coconut.
150g of sweetened condensed milk
30g almond meal
1 teaspoon of vanilla extract
Preheat the oven to 160°C (325°F).
1. Combine the desiccated coconut, almond meal, milk and vanilla in a bowl. Whip together the egg whites and salt until egg mixture has peaked and stiffened. Carefully fold the egg whites into the mixture.
2. With a dessertspoon, place the batter onto a paper lined baking tray and bake for 25 or until slightly golden.