These little macaroons were absolutely delicious i have to say so myself. It was the first time i have tried my hand at making macaroons and i will say they are quite fiddly and require a little bit of technique and a lot of luck! The end result was stunning and scrumptious.
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| Macaroons sitting to form a crust before cooking |
Rosewater & Orange Blossom Macaroons
Ingredients:
225g Pure Icing Sugar
130g Almond Meal
3 Egg Whites
60g Castor Sugar
Yellow,& Red Food Colouring
Icing
85g Unsalted Butter
100g Pure Icing Sugar, Sifted
Rosewater Essence
Tsp Orange Blossom Essence
Method:
1. Preheat oven to 120 degrees C
2. Sift icing sugar and almond meal mixture three times and set aside.
3. In an electric mixer add 3 egg whites and whisk until doubles in size. While machine is running, slowly add the castor sugar, then whisk until mixture forms firm peaks.
4. Fold Almond meal mixture into the meringue until the mixture is thick, smooth and glossy. Divide mixture in half and tint one pink and the other orange.
5. Place in a piping bag and pip 4 – 5cm circles onto a lined baking tray. Leave to rest for 20 – 30 min until macaroons form a skin.
6. Place the macaroons into a oven, bake for 20 minutes or until macaroons can be lifted from the tray. Remove from the oven and allow to cool before removing from tray.
7. For the icing add the butter into an electric mixer. Add icing sugar and beat until mixture forms a smooth and glossy paste. Divide in half and add essences to taste.
8. To assemble macaroons either pipe or spread corresponding icing over corresponding coloured macaroon and sandwich the other side together. Refrigerate to set icing.
225g Pure Icing Sugar
130g Almond Meal
3 Egg Whites
60g Castor Sugar
Yellow,& Red Food Colouring
Icing
85g Unsalted Butter
100g Pure Icing Sugar, Sifted
Rosewater Essence
Tsp Orange Blossom Essence
Method:
1. Preheat oven to 120 degrees C
2. Sift icing sugar and almond meal mixture three times and set aside.
3. In an electric mixer add 3 egg whites and whisk until doubles in size. While machine is running, slowly add the castor sugar, then whisk until mixture forms firm peaks.
4. Fold Almond meal mixture into the meringue until the mixture is thick, smooth and glossy. Divide mixture in half and tint one pink and the other orange.
5. Place in a piping bag and pip 4 – 5cm circles onto a lined baking tray. Leave to rest for 20 – 30 min until macaroons form a skin.
6. Place the macaroons into a oven, bake for 20 minutes or until macaroons can be lifted from the tray. Remove from the oven and allow to cool before removing from tray.
7. For the icing add the butter into an electric mixer. Add icing sugar and beat until mixture forms a smooth and glossy paste. Divide in half and add essences to taste.
8. To assemble macaroons either pipe or spread corresponding icing over corresponding coloured macaroon and sandwich the other side together. Refrigerate to set icing.
Now these little mouthful of delights are a real treat that were so very easy to make. The mocha truffles have a similar taste to a rum ball but with a bigger hit of coconut. I found these cute little mini cupcake papers at our local IGA and thought they suited the truffles perfectly! So cute. They are also gluten free which was great for my ceoliac guests to enjoy with out stressing what was in them.
Mocha Truffles
Ingredients:
60g Butter
2 Tbsp Milk
4 Tbsp Sugar
1 Tsp Coffee Powder
1 Tbsp Cocoa Powder
6 Drops Vanilla Essence
1 ½ Cups Desiccated Coconut
Extra coconut or cocoa for coating.
Method:
1. Bring to the boil the butter, milk and sugar. Set aside and allow to cool for about 10 min.
2. Add coffee, cocoa, vanilla and coconut to cooled butter mixture and stir until combined.
3. Roll into small balls and coat with extra coconut or cocoa.
4. Place in a container in the refrigerator and allow to set firm.
* For something a little bit more special you could replace the vanilla essence with either rum or brandy.
I made these little strawberry fairy cakes gluten free for my ceoliac guest as well with a lactose free buttercream. They were delicious considering the "allergy" friendly changes. The addition of the strawberries really lifted these little cakes high in the sky!
Strawberry Fairy Cakes
Ingredients:
1/2 Cup Unsalted Butter, room temperature
2/3 Cup Sugar
3 Eggs
1 Tsp Vanilla Extract
Zest of 1 Large Lemon
1 ½ cups Plain Flour (Or use Gluten Free SR Flour if making for ceoliac)
1 ½ Tsp Baking Powder
¼ Tsp Salt
¼ Cup Milk
Icing
2 Cups Icing Sugar
½ Cup Butter, room temperature
1 Tsp Vanilla Extract
2 Tbsp Milk
Strawberries to decorate
Method:
1. In the bowl of your electric mixer beat the butter and sugar until light and creamy.
2. Add the eggs one at a time and beat well after each addition. Beat in vanilla and lemon zest
3. In a separate bowl sift the flour, baking powder and salt. With the mixer on low speed, alternatively add the flour mixture and milk, in three additions. Scrape down the sides of the bowl as needed.
4. Evenly fill the cupcake papers with the batter and bake for about 18-20 minutes in a 180 degree oven or until golden brown. Remove from oven and cool on a wire rack.
5. Icing: In an electric mixer cream the butter until smooth and well blended. Add the vanilla. With the mixer low, gradually add the sugar and beat until combined. Add the milk and beat on high speed until the icing is light and fluffy.
6. To assemble: cut a medium hole out of the top of the cupcake, cut in half and set aside. Dice up a strawberry and place in hole of cupcake. Dollop or pipe icing on top and place cupcake top halves on top to create “wings” finish off with a slice of strawberry and sifted icing sugar on top.
1/2 Cup Unsalted Butter, room temperature
2/3 Cup Sugar
3 Eggs
1 Tsp Vanilla Extract
Zest of 1 Large Lemon
1 ½ cups Plain Flour (Or use Gluten Free SR Flour if making for ceoliac)
1 ½ Tsp Baking Powder
¼ Tsp Salt
¼ Cup Milk
Icing
2 Cups Icing Sugar
½ Cup Butter, room temperature
1 Tsp Vanilla Extract
2 Tbsp Milk
Strawberries to decorate
Method:
1. In the bowl of your electric mixer beat the butter and sugar until light and creamy.
2. Add the eggs one at a time and beat well after each addition. Beat in vanilla and lemon zest
3. In a separate bowl sift the flour, baking powder and salt. With the mixer on low speed, alternatively add the flour mixture and milk, in three additions. Scrape down the sides of the bowl as needed.
4. Evenly fill the cupcake papers with the batter and bake for about 18-20 minutes in a 180 degree oven or until golden brown. Remove from oven and cool on a wire rack.
5. Icing: In an electric mixer cream the butter until smooth and well blended. Add the vanilla. With the mixer low, gradually add the sugar and beat until combined. Add the milk and beat on high speed until the icing is light and fluffy.
6. To assemble: cut a medium hole out of the top of the cupcake, cut in half and set aside. Dice up a strawberry and place in hole of cupcake. Dollop or pipe icing on top and place cupcake top halves on top to create “wings” finish off with a slice of strawberry and sifted icing sugar on top.
I just loved these sandwiches that i made for the high tea. They were absolutely delicious and a real treat and looked so cute too. These crust less little delicate finger sandwiches were really easy to make and only required a few items for each type of sandwhich. I made Roast Beef with Watercress and Horseradish and Turkey with Cranberry and Avacado Salsa.
Finger Sandwiches
Ingredients:
Roast Beef with Watercress and Horseradish
200g Thinly Sliced Roast Beef
Watercress
Dijon Mustard
1 Tsp Horseradish
2 Tbsp Mayonnaise
Slivered Almonds
Salt/Pepper
Turkey with Cranberry and Avocado Salsa
200g Thinly Sliced Turkey Breast
Cranberry Sauce
Baby Spinach
½ Avocado
¼ Red Onion, Finely Diced
½ Tsp Garlic
Lemon juice
Salt/Pepper
Fresh Thickly Sliced White & Wholegrain Brown Bread
Method:
Roast Beef with Watercress and Horseradish
1. Mix together horseradish and mayonnaise. Set aside.
2. Butter two slices of white bread and one slice of brown. On the first slice of white bread spread Dijon Mustard and place roast beef and watercress.
3. Place brown slice on top and spread with horseradish mayonnaise and sprinkle with slivered almonds, place last piece of white bread on top.
4. Slice off crusts and slice into thirds and arrange on platter.
Turkey with Cranberry and Avocado Salsa
1. Place avocado in a bowl and mush with a fork, add garlic, a teaspoon of lemon juice and diced onion and salt & pepper. Mix together and set aside.
2. Butter two slices of brown bread and one slice of white. On the first slice of white bread spread Cranberry Sauce and place Turkey and English Spinach on top.
3. Place White slice of bread on top and spread with avocado salsa. Place last piece of brown bread on top.
4. Slice off crusts and slice into thirds and arrange on platter.
The Tea's that I offered for tasting were flavours that would compliment the little treats that i chose to serve for my high tea. They were:
Strawberries & Cream: A light blend of China and Ceylon teas with a taste of smooth strawberries. Enjoy it hot or serve it iced. (Price: $11.00 for 100g or $2.00 for a Sample Bag)
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| Strawberries & Cream: Order Now |
Cafe Latte: A luscious mixture of milk granules, cocoa bits, chocolate chips and fine coffee bean pieces, all blended with black tea. (Price: $11.00 for 100g or $2.00 for a Sample Bag)
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| Cafe Latte: Order Now |
Japanese Morning Dew: A delightfully delicious blend of fruity flavours & Japanese tea sprinkled with passion fruit flowers and marigold petals.(Price: $13.00 for 100g or $2.00 for a Sample Bag)
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| Japanese Morning Dew: Order Now |
Turkish Apple: (I served this as an iced tea) A beautifully sweet and tangy drink, just like sweet apple. Drink hot or cold as served in Turkish Bazaars. (Price: $7.00 for 100g or $2.00 for a Sample Bag)
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| Turkish Apple: Order Now |
I hope that my menu has inspired you a little to throw your own High Tea. It does not have to be complicated but with a few well chosen food items and great tea to match it with your in for a winner!
Happy Sipping....
Visit Us At: The Simply Tea Shop ~ "For The Love Of Tea" ~
