Chocolate Macaroons

Ingredients:

Macaroon Batter

• 1 cup powdered sugar
• 1/2 cup powdered almonds 
• 3 tbsp unsweetened cocoa powder
• 2 large egg whites, at room temperature
• 5 tbsp granulated sugar  

Chocolate Filling

•  1/2 cup heavy cream
• 110g bitter sweet chocolate, finely chopped 
• 2 tbsp unsalted butter

 Directions:

1. Preheat oven to 180c.
2. Line two baking sheets with parchment paper ans have a pastry bag with a plain tip(2cm) ready.
3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps(use blander/food processor)
4. Using a mixer-beat the egg white until they begin to rise and hold their shape
5. While whipping -beat the granulated sugar until very stiff and firm(about 2 minutes).
6. Fold the dry ingredients, into two batches, into the beaten egg whites with rubber spatula.
7. When the mixture is smooth and there is no steaks of egg white, stop folding and scrape the batter into pastry bag.
8. Pipe the batter on the parchment-lined baking sheet in (3cm) circle (about 1 tablespoon each of batter), evenly spaced (3cm) apart.
9. Rap the baking sheet a few times firmly on the counter top to flatten the macaroons
10. Then bake the for 15-18 minutes.
11. Let it cool completely then remove from baking sheet.

Chocolate Filling:

1. Heat the cream in a small saucepan
2. When the cream just to begin to boil at the edges,remove from heat and add the chopped chocolate.
3. Let it sit one minute, then stir until smooth
4. Stir in the pieces of butter 
5. Let them cool completely before using. 

      Ready In : 1 hour 30 minutes

Mini Coconut Creme Caramels

Ingredients

• 2/3 cup (140 g) caster sugar
• 1/4 cup (60 ml) water
• 200 ml coconut milk
• 1/4 cup (45 g) finely grated palm sugar
•  3/4 cup (185 ml) milk
• 3 eggs, lightly whisked

 

Preparations

1. Brush 24 individual 1 1/2 tablespoons (30ml) capacity mini muffin pans with oil to lightly grease.
Combine the caster sugar and water in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes or until golden. Remove from heat and pour evenly among the prepared pans.

2. Combine the coconut milk and palm sugar in a small saucepan over low heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Remove from heat. Add the milk and eggs and whisk until well combined. Strain through a fine sieve into a jug. Pour evenly among the muffin pans.

3.Cook, covered, in a steamer basket over a wok half filled with simmering water, for 10 minutes or until custards are just set. Remove from heat. Set aside to cool slightly. Loosely cover with plastic wrap and place in the fridge overnight to chill. Turn onto a serving platter to serve.

Ready in: 25 minutes