By Hardie Grant Books
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Extra resources for Bitesize: Macarons, Cake Pops & Cute Things
Add the flour mixture, in 2 batches, alternating with the buttermilk, scraping down the sides of the bowl as required. Add the vanilla extract and combine well. Transfer the batter to a large piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe into the cases, filling them three-quarters full. Bake for 10–12 minutes or until lightly golden and they spring back lightly to the touch. Cool in the tins for 1–2 minutes, then turn out onto wire racks to cool completely. Fill a piping bag fitted with a small plain nozzle tip with the dulce de leche.
MAKES 12 185 g (6¼ cups) plain (all-purpose) flour 1½ teaspoons baking powder 125 g (4½ oz) unsalted butter, at room temperature 145 g (5¼ oz/ cup) caster (superfine) sugar 2 eggs 125 ml (4½ fl oz/½ cup) milk � teaspoon natural lemon extract 1 tablespoon finely grated lemon zest 60 g (2¼ oz/ ¼ cup) store-bought lemon curd MERINGUE 130 g (4¾ oz) caster (superfine) sugar 95 g (3 oz) eggwhite teaspoon salt brownie bites with cheesecake topping Preheat the oven to 165°C (320°F/Gas 3). 5 cm (10¾ inch x 6¾ inch) slice tin with baking paper.
Place the butter and sugar in the bowl of an electric mixer and beat for 2–3 minutes or until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, in 3 batches, alternating with the milk and beat until combined, scraping down the sides of the bowl as required. Add the lemon extract and zest and beat to combine. Divide between the cases and bake for 18–20 minutes or until lightly golden and when a skewer inserted into the centre comes out clean.