“Cookies like macaroons are very temperamental.
Don't worry if they don't come out well at first.
Even pros go wrong sometimes.''
ESPRESSO COFFEE CREAM CAKE
tsp instant espresso powder
1. Preheat the oven to 180°C. Line the bottom and sides of a 7-inch round tin with baking
paper. Grease and dust with flour.
. In a large bowl, beat eggs with sugar over a bowl of simmering hot water till thick and
mousse-like. Take off water and beat till the mixture cools down, about 5-7 minutes. Add
espresso and beat again for a minute. Fold the flour gently, three times, till well mixed.
Turn the batter into the baking tin, and bake for 30-35 minutes or till a tester comes out
clean. Remove from tin and allow to cool completely. Cut horizontally into 2-3 layers.
Whip 200 ml low-fat cream (I use Amul 25%), 2 tbsp powdered vanilla sugar (or icing sugar)
and 1 tsp instant coffee together till medium peaks form. Add sugar as per taste. Brush each
side of the cake with the coffee syrup (1 tsp coffee dissolved in 1 tbsp water with 1 tbsp sugar)
and sandwich with the filling. Reserve any remaining cream for garnishing the top.
Whip together 300 ml low-fat cream, 2-3 tbsp powdered vanilla sugar, and 1 tsp instant
espresso powder, until stiff peaks form. Cover the sides of the cake first, and then the top. Pipe
the sides with a dark chocolate lace border.
PUMPKIN PIE SPICE AND
cup powdered sugar
cup almond meal (available at speciality
food stores or coarsely blend 'A cup
almonds with 1 tsp sugar)
tsp egg white powder (available at
gourmet food stores)
tbsp pumpkin pie spice (available at
food stores, or mix
tsp ginger with
tsp cinnamon pow'der)
large eggwhite, at room temperature
tbsp granulated sugar
Preheat oven to 140°C. Line two baking
trays with baking parchment. Meanwhile
mix powdered sugar with the almond meal,
eggwhite powder, and pumpkin pie spice
using a blender or processor.
In a large bowl, beat the egg white with
granulated sugar until stiff, for 2 minutes.
Fold the dry ingredients in two batches, into
the egg whites with a spatula till mixture is
smooth and lava-like. Don’t over mix.
Pipe the batter on the lined baking trays in
circles. Rap the trays a few times on die
countertop to flatten the macaroons. Let rest
for about an hour. Bake them for 12-15
minutes in tire middle of the oven.
Melt 50 grn dark chocolate and 2-3 tbsp
low-fat cream on simmer in a pan, stirring
constantly. Take off heat and add 50 gm more
chocolate; stir until it melts. Cool. Drop a tsp
of ganache on the flat side of the macaroon
and sandwich with another, pressing gently.
Leave to set in fridge.
JANUARY 2011 BETTER HOMES AND GARDENS