Sweet Magazine 2013 - A Sweet Year Volume One, 2013 | Page 96

If there are only two words to
Stone is your first stop. See Caz’s
describe the sweet creations of Caz
recipe for Oreo Pops in the Spring
at Nectar & Stone, they’re ‘deliciously issue of Sweet Magazine.
beautiful’. Need a wardrobe of colour
coordinated chocolate shoes, a
glittering cookie tower, or herd of
flourescent flamingos? Netctar &

Meringue

Vanilla Icing

3 egg whites

100g unsalted butter (softened)

¾ cup castor sugar

150g soft icing mixture (sifted)

1 teaspoon vanilla essence

1 teaspoon vanilla essence

Pinch salt

1-2 tablespoons milk

Pinch crème of tartar
Edible gold glitter / stars / gold leaf
Brandy Pudding
20g unsalted butter (softened)

Method
Meringue Kisses

1 ½ teaspoon brandy

Prepare your work area with a double boiler and a tray lined

20g finely diced dried apricots

with baking paper.

15 grams sultanas
40g castor sugar
30g brown sugar

Preheat the oven set to 93 degrees Celsius, Combine the
egg whites and castor sugar.

40g plain flour (sifted)

Place the mixture over the double boiler and allow to warm

20g cocoa powder (sifted)

through – this will take about 5 – 7 minutes.

¼ teaspoon baking powder (sifted)
½ egg
60ml milk

Once the egg mixture is warm add pinch of salt and crème
of tartar and using a mix master or hand held beaters beat
on high for 10 minutes.
In the last minute of beating add the vanilla essence.

Enjoy a beautiful
& delicious
Christmas!

Using a large French star tip pipe the meringue mixture onto
the prepared baking paper lined tray. Meringues should be
about 7cm in diameter.
Place into oven and allow to bake for 1 hour 45 minutes to 2
hours.
Remove from oven and allow to cool. Store in an airtight
container until you’re ready to serve.meal with 50g of gluten