The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27439/biscuit-checkerboard

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Ingredients

  • Chocolate macarons

  • 200g almond meal

  • 200g pure icing sugar

  • 2 tbs cocoa powder

  • 75ml water

  • 200g caster sugar

  • 1 vanilla bean

  • 160g egg whites, separated into 2 x 80g

  • White macarons

  • 200g almond meal

  • 200g pure icing sugar

  • 1 vanilla bean

  • 75ml water

  • 200g caster sugar

  • 160g egg whites separated into 2 x 80g

  • Gingerbread

  • 400g unsalted butter

  • 280g brown sugar

  • 600g golden syrup

  • 1.2Kg plain flour

  • 1 tbs ground ginger

  • 2 tsp nutmeg

  • 2 tsp bicarb soda

  • Chocolate ganache

  • 200ml pure cream

  • 2 tbs caster sugar

  • 250g dark chocolate 60%

  • 50g unsalted butter

  • White chocolate ganache

  • 200ml pure cream

  • 2 tbs caster sugar

  • 300g white chocolate

  • 50g unsalted butter

  • Royal icing

  • 3 large egg whites

  • 700g pure icing sugar

  • ½ tsp cream of tartar

  • 2 tbs lemon juice

  • Black gel paste

Method

  • 1.

    Preheat oven to 180°C.

  • 2.

    For the chocolate macaron, combine almond meal, cocoa and icing sugar and sift twice. In saucepan combine water, sugar and bring to the boil let go until 115°C, as this is happening whisk half egg whites in mixer until soft peaks form, once this happens slowly pour in sugar mixture and turn mixer up full ball. Combine almond mix with other half of egg whites, mix a little egg white mix in each batter to loosen it up and then fully combine. Pipe onto 1 macaron mate and set aside to dry.

  • 3.

    For the white macarons, combine almond meal and icing sugar and sift twice. In saucepan combine water, sugar and bring to the boil let go until 115°C, as this is happening whisk half egg whites in mixer until soft peaks form, once this happens slowly pour in sugar mixture and turn mixer up full ball. Combine almond mix with other half of egg whites with vanilla, mix a little egg white mix in each batter to loosen it up and then fully combine. Pipe onto remaining macaron mat and set aside to dry.

  • 4.

    For the chocolate ganache, heat cream and sugar until it comes to boil and pour over chocolate, once chocolate is melted stir in butter until melted and then place in fridge until required.

  • 5.

    For the white chocolate ganache, heat cream and sugar until it comes to boil and pour over white chocolate, once chocolate is melted stir in butter until melted and then place in fridge until required.

  • 6.

    For the gingerbread, separate into 2 batches and then combine all dry ingredients in food processor and then add melted butter and syrup and process until combined, then complete second batch and bring together on bench, then separate into 3 balls and roll out into size 40x30cm ready to bake.

  • 7.

    Baking gingerbread, set oven to 180°C, bake gingerbread for 15 mins Baking 3 sheets.

  • 8.

    Cutting gingerbread into shapes, remove from oven and commence cutting into box piece straight away and then allow pieces to cool. Box should be 28cm x 28cm and 5cm high. Include inside separator and support. Allow all biscuits to cool

  • 9.

    Making macarons, bake macaroons 1 tray at a time for 14 minutes at 150°C longer if required to ensure feet don’t stick.

  • 10.

    For the royal icing, combine icing sugar, tartar and egg white in stand mixer and combine for approximately 4 minute, then add lemon ready to use, place about 1/3 in another bowl and add black gel powder and some milk to thin, remaining place 1/3 in piping bag and then remaining 1/3 thin with milk a little.

  • 11.

    Decorating to top panel, make out 8x8 grid and pipe edges and center lines, then fill with white and black checks, set aside to dry.

  • 12.

    Construction, take bottom and construct sides, add center piece to support lid and stop any aging. (there should be 1 base, 1 lid, 4 sides and 1 centre divider. Pipe filling into macarons and set into the bottom of the checkers box. Decorating combine display as required.

Notes

This recipe has not been edited or tested by the Bake Off Food Department

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