A Perfect Pantry

Ingredients

Biscuit bites

• 90g unsalted butter
• ¼ cup brown sugar
• ½ cup caster sugar
• 1 tsp. vanilla paste
• 2 eggs
• 1 cup plain flour
• 3 tbsp. self-raising flour
• 3 tbsp. custard powder
• ¼ tsp. baking powder
• Pinch bi-carbonate soda
• 70g macadamia nuts, roasted and chopped
• White chocolate bits

Passionfruit curd

• 100g strained passionfruit pulp
• 3 egg yolks
• 60g caster sugar
• 70g unsalted butter, cold and cubed

Meringue marshmallow top

• ½ tbsp. gelatine powder
• 50ml water
• 125g caster sugar
• ½ tbsp. light corn syrup
• 20ml water
• 2 egg whites
• ½ tsp vanilla paste
• Edible gold glitter to dust the top

Directions

1. To make the biscuits – beat the butter, brown sugar, caster sugar and vanilla together until pale and fluffy. Add the eggs one at a time and beat well between each addition. Sift together the plain flour, self raising flour, custard powder, baking powder and bi-carb soda. Fold the flours into the butter and sugar mixture until combined. Stir through the macadamias. Roll into thin 3cm thick logs. Wrap in cling wrap and place into the fridge to harden. Pre-heat fan forced oven to 160°C. When hard, cut into 1cm slices, place a white chocolate bit on top and place onto a baking paper lined, baking tray. Bake for 12-14 minutes. Cool on a wire rack.
2. To make the passionfruit curd –Combine passionfruit juice, yolks and sugar in a heatproof bowl over simmering water and stir continuously until mixture coats the back of a wooden spoon thickly. Take off the heat and whisk in cold cubed butter until melted. Stir to cool or place the bowl into an ice bath, being sure not to get water into the curd. Place into a piping bag and pipe a little dot onto each biscuit.
3. To make the marshmallowy top – Place the 50ml of water into a bowl and sprinkle the gelatine powder over the top of the water and leave it for 10 minutes to bloom. Place the caster sugar, light corn syrup and 20ml water in a saucepan and heat on a medium heat until it reaches 120°C. Whisk the egg whites to a stiff peak. Pour the gelatine into the sugar syrup and stir to combine – be careful it will bubble up. Drizzle the sugar and gelatine mixture into the egg whites whilst whisking and continue to whisk until thick and glossy, 5-8 minutes. Add the vanilla paste towards the end. Pipe onto each biscuit and sprinkle with edible gold glitter.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• PowerMix Planetary Bench Mixer