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Sticky Date Brown Sugar Macarons

1 Oct

Ramadan is now far behind us, I know, but if you’re like us (we tend to stock up on dates, 7kgs worth), you might still have some left over. If you want to use up some dates or just want a datey (totally a word, right?) treat, try these!

These macarons are slightly different to the norm, brown sugar is used to make the meringue instead of the usual white sugar. The brown sugar gives a subtle taste difference as well as a slight creamy tinge.

Brown Sugar Macarons

40g egg white (1 egg white at room temperature)

56g almond meal

72g icing sugar

20g light brown sugar

Measure out your ingredients. Combine almond meal and icing sugar and grind till a fine powder. Whip egg whites till foamy, slowly stream in the brown sugar until egg whites are stiff and glossy. Sift almond meal and icing sugar mixture on top of egg whites and fold until just combined.

Pre heat oven to 150°c. Fill mixture into piping bag and pipe 3cm rounds onto baking paper lined trays. Let mixture sit for 15-30 minutes. Place in oven for 17 minutes (I found that the substitution of brown sugar required the macarons baking for a little longer then usual) or until tops don’t move when pushed with a finger.

Sticky Date Filling

1/2 cup pitted dates (I use medjool)

100g softened butter

3 tblsp cooled butterscotch sauce (recipe below, alternatively you could use 1/4 cup of brown sugar)

Pit dates and place in a bowl, fill with hot water until all the dates are immersed, leave to soak for 10 minutes. Cream butter till fluffy. Drain all excess water from the dates and process till smooth and pasty. Add date paste and butterscotch to butter, beat until combined. Fill a piping bag, ready to fill macarons.

Butterscotch sauce

1 tblsp dark brown sugar

1 tblsp butter

3 tblsp cream

Place sugar and butter on a medium heat on the stove. Mix till sugar dissolves. Add in cream and mix till combined, set aside to cool.

To assemble macarons, pipe sticky date filling into one macaron shell and sandwich with the other. Sticky, datey, yummy macarons!

Rose and Cardamon Macarons

21 Sep

Cardamon? Cardamom? I’ve always been a cardamon kinda girl, but I get that crooked red line every time I type it that way. How do you spell it? Doesn’t matter I guess, these rose and cardamon macarons are good!

These macarons were from this Eid Dessert Table post. I made them using the Italian meringue method (will be uploading a recipe). But for now, here’s the recipe for the filling.

Rose and Cardamon Filling
(fills approx 20 macarons)

50g softened butter

3/4 cup icing sugar

1 tblsp rose syrup

1/2 tsp cardamon powder

Beat butter till soft and creamy, add icing sugar and beat till smooth. Add syrup and cardamon and beat till well combined. Fill into a piping bag and fill macarons.

Fragrant and flavoursome these rose and cardamon macarons are a treat fit for any time of the year.

Blue and Orange Macarons

23 Aug

I sent out a few orders last week, one was a soccer ball cake (will upload pics soon) and the other macarons.

These orange and blue macarons are an order from Siddiqa who requested these colours to match the theme of her Eid Favours for her colleagues at work, check out her blog post about them here. I had free reign on flavours, so I went with salted caramel buttercream for the orange ones and vanilla white chocolate ganache for the blues. Will be uploading the recipes for these very soon.

Just a quick note: I don’t actually take orders, mainly because I just don’t have the time to, but I am willing to help out if I can, so if you need something, feel free to give me a shout.

Burfee Frosting Recipe… Finally!!

16 Aug

I’m sure all of you have seen the burfee frosting in my recent Eid Dessert Table post. I’ve been bombarded with requests for the recipe as well as being asked to make these for friends, and I have to say, it is extremely flattering. When Siddiqa approached me with the idea of doing an Eid table together my imagination went wild. I wanted to create something totally unique, something different but something that still called out ‘Eid’. Eventually I was set on the idea of a ‘Burfee Frosting’, I’m glad I decided on the ‘Burfee’ flavour because they tasted amazing. I have since learnt that the concept has been done before, so kudos to all those women who make burfee frosting/icing as well. What is burfee? Check out an explanation on Wikipedia here. The Indian burfee explained in the post is slightly different to South African burfee, but it gives you the general idea.

Burfee Frosting/Icing

2 cups milk powder

75g tin Nestle tinned cream (approx. half a tin, also called dessert cream or reduced fat cream)

250g butter (separate this into 2 lots of 125g each)

1 1/3 cup icing sugar + 1/2 cup

1/4 cup milk

cardamon pods and 2 tsp cardamon powder

Place milk powder and cream in a mixer and mix on low speed till cream is absorbed. Add in 125g butter and mix on high speed till fluffy. Place 1 & 1/3 cup icing sugar, cardamon pods and milk on stove, bring to a boil. Remove from stove and let cool. When milk and sugar mixture has cooled, remove pods, turn mixer on high speed again and slowly add milk mixture in, 1 tablespoon at a time. Ensure the mixture has completely cooled to room temperature before continuing. The mixture will still be runny, so throw in the reserved butter and icing sugar as well as the cardamon powder and let the mixer beat till fluffy and firm.

These Burfee Frosting Cupcakes were the feature piece for the Eid Dessert Table, Siddiqa and I created.

Give this Burfee Frosting recipe a try, this tasty and traditional frosting will be the perfect addition to your Eid this year.

Date Biscuits

12 Aug

I recall my first Ramadan after being married, Eid was approaching and I wanted to go full out. I called my mum in a panic and she gave me all the recipes she had, one of which was this date biscuit. I have been making it ever since, for Eid, for Ramadan or just for no reason at all. They’re a great little one to have around the house and since they’re gluten free and I skip the sugar in the original recipe, they’re pretty healthy too.

Date Biscuits

125g softened butter

1 egg

1 tsp vanilla essence

2 tblsp syrup* (I usually use agave, but honey is good too)

2 cups chopped dates

1 cup chopped nuts (I use a combination of pecan and walnut)

2 cups coconut + 1/2 cup extra

Pre-heat oven to 180c. Beat butter till creamy, add in egg, vanilla and syrup, beat till combined, at this stage the butter mixture may look curdled, but don’t worry it’s suppose to. Add in dates, nuts and 2 cups coconut and mix again. Roll in balls and coat in remaining coconut. Lay on baking paper and bake for 10 minutes or until lightly golden.

*I sometimes do skip the syrup as the medjool dates I use are sweet and juicy enough, but I do think it needs that little extra sweetness to give it some pop, so stick with the syrup.

If you’re wondering why these biscuits look familiar, they’re from my last post Eid Dessert Table (pictured below). And now you all have the recipe too.

This Date Biscuit recipe is great if you have extra dates lying around approaching Eid, or if you just want to make a yummy datey treat for Eid, give these a go.

Spice up your dates!

21 Jul

Ramadhaan has dawned upon us once again. Dates are out in full force, from fruit shops, to grocery stores and even the local supermarket chain. Dates are very nutritious, full of fibre and great to stave off hunger pangs, no wonder it’s the perfect food to break fast with. The best part is that this wonderful treat is not only good for you, it tastes good and most importantly it’s Sunnah!

We go through a lot of dates during Ramadhaan, so I’ve come up with some date recipes to spice things up a little. There’s no doubt that dates taste great just by themselves, but if you do want to try something a little different, are having guests over or even need a treat outside of Ramadhaan, give these a go.

Pistachio Cashew Dates

Split date on 1 side and remove pit. Crush pistachio and cashews. You’ll need 1 tsp of nuts per date. Fill dates with crushed nuts.

Coconut Almond Dates

This is an old classic. Split date on 1 side and remove pit. Fill 1 almond in each date. Heat butter on stove, throw in coconut, again you’ll need approximately 1 tsp per date. Roll dates in heated butter and coconut mixture.

Cream Cheese Walnut Dates



Split date on 1 side and remove pit. Fill each date with approx. 1/2 tsp cream cheese and 1 walnut which you can crush by hand. This is my personal favourite, it’s a recipe given to me by a friend. Thanks Christina!

Give these a try sometime, great during Ramadhaan or any time really. Ramadhaan Mubarak to everyone out there, hope you all have a blessed month.

Grab a date…

10 Aug

… not a dinner date. A medjool date, or whatever type you like really!

It is a sunnah of our Prophet (pbuh) to break your fast with dates and water. “If one of you is fasting, he should break his fast with dates. If dates are not available, then with water, for water is purifying.” [Ahmad]

I know we all would have stocked up on dates before the start of Ramadhaan so if you’re looking for some new ways to use your dates here’s one, date filled with nuts, you could almost call it a date baklava.

Nut filled dates

Ingredients

6 tsp nuts of your choice (I used cashews and pistachios)

12 dates ( I used medjool)

Note: the ratio is approximately 1 tsp of nuts to 2 dates

Method

Slice dates on one end and remove pit. Grind nuts in food processor or grinder. Fill each date with a teaspoon of ground nuts and serve.

A perfect ifthaar treat at home or for guests!

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