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Thursday, 5 April 2018
Easter Macaroons with Nutella Nests and more
Hot Cross Buns (even using up Christmas fruit mince again) but instead of leaving it for 6-7 hours during the day, I left it about 8 and 1/2 hours. It rose much better this year than last year which probably helped them to be soft and delicious. As always I did some nice thick crosses because they are chewy and delicious.
Sylvia was keen to make choc chip hot cross buns (a travesty to traditionalists like myself) but I had to keep reminding her that I did not have the ingredients and all our supermarkets were shut on Good Friday.
I made changes to the original recipe which made it a bit less kid friendly. Instead of buying sweetened coconut, I used the whole tin of condensed milk and caramelised 2/3 of it. This meant an incredibly hot bowl with caramelised condensed milk in it. I had to scrape it into a cooler bowl and run it under lukewarm and then cold water (I am paranoid about the hot glass bowl cracking under cold water).
I am sending these nests to We Should Cocoa and Baking Crumbs.
More fun Easter recipes from Green Gourmet Giraffe:
Crackers and cheese chicks
Easter caramel and Malteser fridge cake
Easter egg chicks
Easter Scotch Eggs
Hot cross buns (yeasted)
Even more Easter recipes can be found at my Easter recipes round up.
Easter Macaroons with Nutella Nests
Adapted from Two Peas and their Pod and Green Gourmet Giraffe
Makes 20 nests
395g tin of sweetened condensed milk
1 egg white
1 teaspoons vanilla
1/8 teaspoon salt
2 1/2 cups shredded coconut
1 cup desiccated coconut
1 cup Nutella
Mini eggs (about 60)
Preheat oven to160 C with fan (180 without fan).
Pour 2/3 of condensed milk into a large heatproof mixing bowl. Cook on high in the microwave 3 times stirring well after each cooking. It will smell like boiled milk and then it will curdle and need a good stir to make caramel - it will be thicker in texture but not much darker in colour. Cool.
Mix caramel with remaining condensed milk, egg while, vanilla, salt and coconut. It should be a fairly thick mixture. Spoon heaped tablespoons (about 2 tablespoons of mixture) onto a lined oven tray. Shape with damp fingers into nests (ie round discs with a dimple in the middle). Bake for 15-20 minutes until slightly coloured around the edges. Cool on a wire tray.
Spoon 1 tablespoon of nutella into the centre of each nest and arrange 3 eggs in the nutella. Keeps for 4-5 days in an airtight container.
On the stereo:
The sound of the Smiths: the very best of the Smiths