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Turmix A22131 Manual

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Macaroons
–
4 egg whites
– 1/2 cups caster sugar
– 2 teaspoons finely grated lemon rind
–
3 tablespoons corn flour, sifted
–
4 cups desiccated coconut
–
Extra desiccated coconut, for sprinkling
–
Melted chocolate, optional
1. Assemble mixer using balloon whisk.
2. Using speed 6, beat the egg whites until firm peaks form. Gradually add the
sugar, beating constantly, until the mixture is thick and glossy and the sugar
is dissolved. Add lemon rind, beat until just combined.
3. Switch off the mixer. Remove balloon whisk and assemble mixer using flat
beater.
4. Using speed 1, add corn flour and coconut and mix until just combined.
5. Place tablespoons of mixture onto lightly greased baking trays. Allow 3 cm
spaces for spreading. Sprinkle with extra coconut if desired.
6. Bake in preheated 160 °C oven for 15-20 minutes or until set and lightly
golden.
7. Remove macaroons from baking tray and cool on wire rack.
Decorate macaroons with a fine drizzle of melted chocolate if desired.
Double Chocolate Chip Cookies
–
180 g butter, chopped
–
150 g dark chocolate, chopped
– 225 g plain flour
–
3/4 cup cocoa
–
1.5 cups brown sugar
–
3 x eggs, lightly beaten
–
1.5 cups dark choc bits
1. Melt butter and dark chocolate in a small saucepan over a low heat, stirring
constantly until smooth. Keep warm.
2. Assemble mixer using flat beater.
3. Using speed 1, stir plain flour, cocoa and brown sugar, increase to speed 2,
continue mixing and gradually add the butter mixture and eggs. Do not over
mix.
4. Using speed 1, stir in choc bits until just combined.
5. Place tablespoons of mixture onto lightly greased baking trays. Allow 3 cm
spaces for spreading. Flatten lightly with back of a spoon.
6. Bake in a preheated oven at 180 °C for 15-20 minutes or until set and lightly
golden.
7. Cool biscuits on trays for 5 minutes before transferring to wire rack.
… 47 …


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