Yield 1 x 10-inch round

Ingredients
4 egg whites
1 C sugar
1 t lemon juice or vinegar
2 t cornflour
1/8 t cream of tartar

Method
1. Preheat oven to 110 degrees and trace a circle 8 inches wide on a piece of baking paper.
2. Beat eggs whites until soft peaks form.
3. Gradually add sugar, juice, cornflour and cream of tartar and beat until thick and glossy.
4. Spoon meringue onto prepared circle making sure it is even.
5. Bake for 60-80 minutes or until shell is crisp and hollow.
6. Allow to cool in oven.

Makes an amazing cake topper!

Ingredients
2 well-shaped bosc pears (firm but ripe)
1 C sugar
1 C water
2-3 lemons, juiced

Method
1. Slice the pears length-ways thinly, about 2-3mm thick. Leave the skin and seeds intact for a rustic effect.
2. Immediately immerse sliced pears in lemon juice to stop discolouration.
3. Over medium heat, melt sugar and water.
4. Simmer sliced pears 2 or 3 slices at a time for 1-2 minutes and place on a lined baking tray.
5. Bake in a very slow oven - 100 degrees - for 3 or 4 hours depending on thickness of pears. Pears should be shiny but crisp when done.
6. Allow to cool completely before storing in an airtight container.

Makes 1.5 Cups

Ingredients
2 C sugar
1/2 + 1 C water

Method
1. In a heavy saucepan over medium, melt 1/2 C water with sugar whilst continuously brushing down sides with a wet pastry brush so crystals do not form.
2. Increase heat to high and cook syrup until amber in colour (make sure it does not burn and reach hard ball stage).
3. Pour in remaining 1 C of water and stir continuously to incorporate.
4. Reduce heat and allow syrup to reduce slightly. Allow to cool before using.

Ingredients
200 g butter, cubed + 2 T canola oil
200 g white chocolate
3/4 C brown sugar
1/4 C white sugar
1 C milk
2 T golden syrup
2 T caramel syrup
2 t vanilla
3 eggs, at room temperature
1 C gluten-free flour
1 C almond meal
1 t bicarb soda

Method
1. Preheat oven to 150 degrees and grease and line cake tin.
2. Over a double boiler melt butter, chocolate, sugar, milk, golden syrup and vanilla essence until mixture is smooth. Allow to cool.
3. Add eggs one at a time mixing well until thoroughly combined.
4. Sift in flours and use a wooden spoon to stir until combined.
5. Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean.
6. Stand cake for 20 mins before turning onto a wire rack to cool.

Ingredients
3 T instant coffee, dissolved in 3 T hot water
1 C sugar
1/3 C water
3 eggs, separated
200 g butter, softened

Method
1. Melt 1/2 C sugar and water over medium heat until it reaches the small ball stage.
2. Beat egg whites and remaining sugar until thick and glossy.
3. In a separate bowl, beat butter, yolks and dissolved coffee until light and fluffy.
4. Pour the sugar sugar into the egg whites whilst continuously beating.
5. Gradually add egg white mixture into butter mixture and continue whipping until the mixture increases in volumes and whitens.
6. Refrigeration may be needed to re-stabilize the buttercream.

Makes 40

Ingredients
5 egg whites, aged overnight
1/4 C sugar
3 C icing sugar
100g (1 C) almond meal
100g (1 C) hazelnut meal
1/4 t cream of tartar

Method
1. Sift the icing sugar, almond meal and hazelnut meal and discard any large bits.
2. Beat the egg whites whilst gradually adding sugar until dissolved and thick and glossy. Beat in cream of tartar.
3. Fold in sifted mixture into egg whites until well combined. The mixture should just come together and hold its form.
4. Pipe macaron mixture into small discs on a lined baking tray. Allow to sit on tray for 30 minutes.
5. Preheat oven to 140 degrees.
6. Bake macarons for 12-15 minutes until crispy on the outside and lightly golden. Macarons should be risen and have "feet".
7. Allow to cool on tray for 5-10 minutes before transferring to a wire rack to cool completely.
8. Sandwich macarons with whipped ganache or buttercream.

*These are quite a sweet biscuit/ confection.

CLOSE TO PERFECT FIRST TIME! *discounting the other 30 odd macarons sitting on the rejected (i.e. ugly) tray* =D Very time-consuming... makes melting moments look like child's play.

Yield 1 x 8-inch flan

Ingredients
Pastry-
1 C flour
2 T icing sugar
90 g butter
1 egg yolk
ice water, as needed
Lemon Filling
4 eggs
2 T butter
2/3 C thickened cream
2/3 C fresh lemon juice
3/4 C sugar

Method
Pastry
1. Knead all ingredients into dough adding water as needed.
2. Cover in film wrap and refrigerate for 30 minutes.
3. Roll out on a well floured surface until about 10mm thick.
4. Cover base on flan tin with dough.
5. Refrigerate for a further 20 minutes.
6. Blind bake at 160 degrees for 10-15 minutes.
Filling
7. Reduce the oven to 140 degrees.
8. In a large bowl, lightly whisk together eggs. Slowly add the cream, juice and sugar and whisk to combine.
9. Sit the bowl over a saucepan of simmering water and add the butter. Using a spatula, gently stir the ingredients until the mixture thickens. Make sure the water is not too hot or the mixture will curdle. The mixture is ready when a thin, glossy layer clings to the spatula and leaves a trail.
10. Strain the mixture over the flan shell and smooth over the surface.
11. Bake for 15-20 minutes or until the centre is slightly wobbly. Cool with door ajar for 15 minutes before transferring to a wire rack to cool completely.
12. Serve at room temperature or cold with whipped cream.

*Best consumed on day of baking.