STRAWBERRY & PISTACHIO PALMIERS

Strawberry and Pistachio Palmiers

I saw these pastries in patisseries all around Europe and their simplicity intrigued me. Unfortunately, the glazed strawberry tartlets and custard-filled cannolis were far more intriguing and decadent so I never actually tried a real French palmier. Actually, until I saw a recipe a few weeks ago, I had no idea what these heart shaped pastries were or even what they were called! The palmiers spotted in Paris (and in the patisseries around Brisbane) are almost as big as my head, but my little treats are packed full of perks!

Jam and pistachio is somewhat of an untraditional flavour combination but it works beautifully. The pastry houses those nutty pistachio crumbs which bring a certain subtly to the sweet strawberry jam. The jam caramelises while baking to create a sticky toffee within each layer of flaky, chewy pastry. All the ingredients compliment each other so well and the soft, crunchy and chewy textures make a fun snack. These are the perfect little afternoon delights.

What you'll need:
1 sheet ready rolled puff pastry
3 tablespoons pistachios, chopped well
2 tablespoons strawberry jam
Caster sugar

What to do:
Preheat the oven to 180C and line two baking trays. Get yourself an extra piece of baking paper. Generously sprinkle the trays with caster sugar and lay the pastry on top. Spread the jam evenly over the pastry, ensuring it reaches the edges. Sprinkle the pistachios over evenly too.

Roll two opposing sides inwards so that they meet in the middle. Press them together a little and chop into 1cm wide slices.

Grab one slice and sit it on one half of the spare piece of baking paper. Fold the other half of the paper to cover the slice. Put the rolling pin on top and roll upwards and then downwards, applying just enough pressure to flatten the pastry. Remove the pastry and put it onto a tray. Do this for the rest of the pastries.

Sprinkle a bit of caster sugar over your pastries and pop them into the oven. Bake for 10 minutes or until golden. Let them cool on a rack and enjoy. Keep any leftovers in an airtight container for up to 2 days… if they last that long!

SAUCY CHOCOLATE MERINGUE KISSES

Photographs by Ell.

Saucy Chocolate Meringue Kisses

Crunchy, chewy, chocolatey delights. These meringues are always a little treat and they're perfect for sharing. They're easy enough to whip up and delicious when served with a nice warm chocolate sauce! I'm sure they'll be a favourite amongst your family and friends too.

What you'll need:

3 egg whites

3/4 cup caster sugar

1 tablespoon cocoa powder

200g chocolate

1/2 cup thickened cream

1 teaspoon baileys (optional)

What to do:

Preheat the oven to 150C and line 3 baking trays with non-stick paper.

Beat the egg whites on high until stiff peaks form, usually 3-5 minutes or until the whites are foamy and do not drip at all from the beaters when they are lifted out.

Beat on medium, sprinkling the sugar in gradually. Once all the sugar has been added, beat on high for 8-10 minutes. It should be super white and glossy. Put a sieve over the meringue and push the cocoa through it to remove any lumps. Use a spatula to fold it in gently.

I piped drops of the meringue onto the trays but you could use a teaspoon to drop it on and push it off with your finger to get the shape. Either way is fine, and don't worry about spacing them too far apart as they shouldn't spread - 2cm between each meringue is perfect.


Put these trays into the oven and bake for 10-15minutes or until the outside is hard and crunchy. Turn the oven off and leave them in for 5 minutes. Remove them from the oven and cool completely before taking them off the tray. When they have cooled, place them into a serving bowl or onto a plate.


In a microwave proof bowl, combine the chocolate and cream and microwave for 2 minutes, stirring every 30 seconds until the chocolate has melted and you have a smooth, glossy mixture. Stir in the Baileys if you want it.


Pour the chocolate sauce into a couple of bowls and enjoy!