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Deliciously Delicate Pandan Macarons

The most delicious Swiss macarons with the delicate flavours of pandan - give it a go, you won't be disappointed! This recipe is one which I created after a friend had asked if I could make some for his partner as she LOVES pandan. So I went on a google hunt to find a recipe to only be disappointed as it seems most "pandan" macarons were actually just coconut. Luckily I was already familiar with the lovely, delicate flavour of pandan due to frequenting my local Asian supermarket whilst at university in Leicester so the thought of replacing it with coconut appalled me a little! Queue recipe testing! It took a few goes but finally got the flavours I wanted. My preferred macaron filling is ganache but this recipe uses a buttercream which seems to work quite well - I thought a ganache would swallow that delicate flavour but will likely be testing that one in future! So, enough babbling - here's the recipe! Deliciously Delicate Pandan Macarons Makes 12-15 Macarons Ingredients Macaron Shells 100g Egg whites 100g Caster Sugar 105g Ground Almonds 105g Icing Sugar 1tsp Pandan Extract (can be found at your local Asian Supermarket) Buttercream 125g Unsalted Butter 250g Icing Sugar 1.5tsp Pandan Extract 2-3tbsp milk (optional) Method Macaron Shells Put the eggs and caster sugar into the bowl of your mixer Place the bowl over a pot of boiling water and whisk until the sugar has melted - feel the mixture with your fingertips, if it still feels grainy, keep whisking Once the sugar has melted, fit your mixer with a balloon whisk attachment and mix the egg and sugar mixture to soft peaks Once at soft peaks, whilst still mixing, add in the pandan extract and continue whipping until you get stiff peaks - be careful not to over mix Meanwhile, push your ground almonds and icing sugar through a fine sieve Once at stiff peaks, add your almond and sugar mixture to the meringue along with any gel food colouring (entirely optional) Fold the mixture until the batter slowly runs off the spatula without breaking and the batter that has fallen into the bowl takes around 15seconds to flatten out into the rest of the mixture Carefully put your batter into a piping bag, fitted with a large round nozzle Pipe your macaron circles (or whatever shape you're using) onto a silicone mat or parchment paper (see notes) Bang the tray of macarons onto your worksurface 3-5 times to release any air bubbles and then pop any obvious ones with a cocktail stick Allow the macarons to sit out for 30-60mins until they form a skin (you should be able to poke the shell without any batter sticking to you) Bake at 150degC fan for 15mins. If after the 15mins the macarons are still wobbly when you poke them, give them another 2mins in the oven Buttercream Filling Place the butter in the bowl of a stand mixer with a paddle attachment and mix on medium speed until fluffy and light Scrape down the bowl and add in the icing sugar and pandan extract Mix until light and fluffy - add in milk if the buttercream needs to be loosened a little Once done, add to a piping bag and fill your macaron shells Your filled macarons should be put in the fridge for as long as possible before eating as this will make them extract tasty! Notes: 1. This recipe makes 12-15 macarons (24-30 shells) 2. I prefer to use a spice grinder to whizz up my ground almonds so they're really fine, leaving the shells with a nice, shiny effect (this is something I started doing after I made these, so this isn't represented in the image attached! 3. These are best kept in the fridge and should be eaten within 10 days of baking I hope you enjoy this recipe as much as I do! Leave a comment below to let me know how you get on! Or to ask any questions you may have. Also, please feel free to share and rate this recipe :)

Drool-Worthy White Chocolate Buttercream

Super easy, creamy, delicious and moreish white chocolate and cream cheese buttercream. The perfect pairing for any cake or cupcake.. or.. just to eat with a spoon! One of my friends even enjoys this on her toast! This recipe is one of my absolute favourites. I often feel quite boring when I put it on cakes but I can't help myself! It's just way too good.. I usually pair it with fruity cakes, like my lemon and blueberry cake, to add some freshness but honestly it will go with anything. Even on toast apparently 😂 I would seek out your white chocolate frosting - Charlotte Mason-frosting mega fan This recipe first came about when I made my very first lemon & blueberry cake, it was an Easter bunny cake (picture below). Since it was an Easter themed cake I wanted there to be a chocolate element but didn't think a normal chocolate buttercream would go well with the fruity cake I'd already decided on so that's when this recipe was born! On a side note - please ignore the messiness of this cake, it was the first time I'd used ganache quite a few years back and clearly it just went everywhere... TOP TIP So, before we jump in, just a quick tip. When you melt your chocolate, using whichever method you prefer to us (I prefer microwaving at 30sec intervals), make sure there are no lumps leftover! If there's still lumpy bits in your chocolate, this will make the whole lot reset to solid much quicker so when you add it into your buttercream mixture you'll have solid chocolate lumps which will end up clogging up your piping nozzle, ruining any buttercream swirls you were about to do! Trust me.. it's happened to me way too many times... So, without further ado: Drool-Worthy White Chocolate Buttercream Ingredients 300g Unsalted Butter 300g Icing Sugar - Sifted 300g White Chocolate Pinch of Sea Salt 3tsp Vanilla Paste (or Essence if you don't have paste) 375g Full-Fat Cream Cheese Method Melt the white chocolate until it's nice and smooth. Set aside to cool While your chocolate is cooling, beat the butter and salt in the bowl of a stand mixer or using a hand mixer. Once the butter is nice and fluffy, scrape down the sides of the bowl, add in the icing sugar and beat again until smooth. Scrape the sides of the bowl again and add in the cream cheese and vanilla . Beat to combine Finally, add in the melted chocolate and beat to combine. Time to decorate your cake or just EAT! Notes: 1. This recipe is enough to ice 24 cupcakes or generously fill an 8inch, 4 layer cake 2. If you find that your buttercream is a bit too loose, you can either let it sit for 10-15mins or add in some more sifted icing sugar 3. If you find yourself in the unlikely situation of having too much buttercream, you can freeze it in an airtight container for up to 3 months I hope you enjoy this recipe as much as I do! Leave a comment below to let me know how you get on! Or to ask any questions you may have. Also, please feel free to share and rate this recipe :)

The BEST Easter Blondies

Soft and Fudgy White Chocolate, Mini Egg and Nutella blondies - a super simple and quick recipe that punches you in the face with flavour This blondie recipe uses a base recipe which I've been trying to perfect for quite a while now, so we've had a lot to eat in my house! And because of all that practice (and eating..) I can now say I'm pretty happy with that recipe to the point where I'm going to share it with you - and enhance it with a load of Nutella and Mini Eggs because it's Easter and why not.. So, this is the part where I'm meant to tell you this whimsical story about where the inspiration for this recipe came from and that I scaled many mountains and what not to get to this point and I'm so proud of what I've made. While the last bit is true, there's no real back story to this. I just love white chocolate, Nutella and fudgy brownies 😂 .. so that's where the recipe came from and it's pretty good! So much so that I'm scoffing a piece of it as I write this silly paragraph that you're unlikely to read! Anyway, here's the recipe! The BEST Easter Blondies Ingredients 250g White Chocolate 250g Unsalted Butter (or Stork works just as well) 200g Caster Sugar 100g Soft Light Brown Sugar 2 Large Eggs 1tsp Vanilla Extract 1/2tsp Fine Sea Salt 280g Plain Flour 250-300g Mini Eggs 150g Nutella (or any spread you want really) 150g White Chocolate Chips or Chunks Method Preheat your oven to 160degC fan Line your baking tin with baking paper - I used a 9inch square tin but you can use whatever you have, the only thing that will be affected will be the thickness and the cooking time Add your white chocolate and butter to a microwavable bowl and microwave for 15sec intervals until melted, stirring between each interval to prevent the chocolate from catching - do this even if it doesn't look like anything has melted yet While your chocolate is melting, add the eggs and sugars to a large mixing bowl (I use my stand mixer with a whisk attachment) and mix until light in colour and fluffy Once melted, add the chocolate mixture to the sugar mixture while on low speed and mix until combined * Add in the salt and vanilla . Mix. Add the flour and mix until just combined Take 3/4 of the Mini Eggs and chocolate chips and add this to the batter. Give everything a good mix and pour half into your lined tin Melt the Nutella in the microwave on high for 30 seconds then pour over the batter in the tin. Spread it out so it's even then pour on the remaining batter. If you want to, add a couple dollops of Nutella to the top of the batter and swirl around with a knife to make pretty patterns. Scatter the remaining Mini Eggs onto the top of the batter Bake for 35-40mins until done. This may sound ridiculous but the bake time will differ depending on your oven, the consistency of the batter, the consistency of the spread and the type of chocolate you use. So to check it's done, give it a bit of a shake. If it's still wobbling like it's ready to jump out at you, chuck it back into the oven for 8mins and check again. If it's got a teeny tiny bit of a wobble but is mostly firm then it's done. Alternatively you can stick a skewer in it but it may be difficult to tell when it's done because of the Nutella Leave to cool and EAT (or just eat if you're impatient like me... but that will result in a burnt mouth... do this at your own risk!). Put in the fridge for a few hours for a fudgier texture Notes: 1. * When you add the melted butter and chocolate to the sugar, don't be alarmed if the butter appears to split from everything. It will all come back together once the flour has been added in. 2. These are best eaten fresh however they can be stored in an airtight container at room temp for up to 3 days or in the fridge for up to a week 3. This blondie can be frozen if you are able to resist eating the whole thing in one sitting - put in an airtight container or wrap tightly in cling film, store for up to 3 months

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