Download Bitesize: Macarons, Cake Pops & Cute Things by Hardie Grant Books PDF

By Hardie Grant Books

Blueberry Mojito Popsicles to Hazelnut Macarons with Chocolate and Frangelico—a delicious collection of indulgent candy bites to whip up whilst that yearning hits
 
With grown-up models of enjoyable treats like popsicles, whoopie pies, and cakepops, in addition to adventurous taste mixtures utilizing classics like macarons, cupcakes, and muffins, there's something during this assortment for everybody. those tempting recipes comprise vintage purple Velvet Whoopee Pies, Vanilla Bean and Candied Ginger Cheesecake Pops, Peanut Macarons with Salted Caramel, and Mini Churros with Chilli Chocolate. comprises twin measurements.

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Additional info for Bitesize: Macarons, Cake Pops & Cute Things

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Remove from the oven and cool completely on a wire rack. 5 cm (2½ x 1 inch) bars. NOTE: Meyer lemons are available in the cooler months from select greengrocers and farmers’ markets. MAKES 25 6 eggs 550 g (1 lb 4 oz/2½ cups) caster (superfine) sugar 75 g (2¾ oz/½ cup) plain (all-purpose) flour 250 ml (9 fl oz/1 cup) meyer lemon juice, strained (see note) 3 tablespoons finely grated meyer lemon zest SWEET CRUST 225 g (8 oz/1½ cups) plain (all-purpose) flour 65 g (2 oz/½ cup) icing (confectioners’) sugar, plus extra for dusting 180 g (6 oz) unsalted butter, cut into 10 pieces blueberry mojito popsicles Place the sugar, mint, blueberries, lime juice and 3 tablespoons water in a saucepan over medium heat and simmer for 1–2 minutes or until the sugar has dissolved.

Roll the dough into 20 g (¾ oz) balls and place on the trays 3 cm–5 cm (1¼ inches–2 inches) apart. Flatten each with the palm of your hand or the base of a floured glass. Bake for 7 minutes or until fragrant. Cool for 2 minutes on the trays, then remove to wire racks and cool completely. Use immediately or store in an airtight container for up to 4 days. Line 2 baking trays with baking paper. Use a small ice-cream scoop or melon baller to scoop out 20 balls of ice-cream, place on the trays and refrigerate for 2–3 minutes or until slightly softened.

MAKES 42 185 g (6½ oz/1¼ cups) plain (all-purpose) flour � teaspoon baking powder 2½ teaspoons ground cinnamon, plus extra, for dusting 125 g (4½ oz) unsalted butter, at room temperature 185 g (6½ oz/1 cup lightly packed) soft brown sugar 2 eggs 125 ml (4½ fl oz/½ cup) buttermilk 1 teaspoon natural vanilla extract 125 ml (4½ fl oz/½ cup) dulce de leche (see note) DULCE DE LECHE FROSTING 125 g (4½ oz) unsalted butter, at room temperature 375 g (13 oz/3 cups) icing (confectioners’) sugar 3 tablespoons pouring (single) cream 2 teaspoons natural vanilla extract 125 ml (4½ fl oz/½ cup) dulce de leche (see note) lemon cheesecakes with blueberry sauce Preheat the oven to 150°C (300°F/Gas 2).

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