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  • The Australian Women’s Weekly Food

    Who stole the cookie?

    Nov 08, 2021 7 minutes
    PHOTOGRAPHY by JAMES MOFFATT
    STYLING
    by
    JENN TOLHURST

    PG 113

    PG 113

    Test Kitchen note

    Top the wreaths with the fruit mixture and toffee up to a day ahead of serving. Make up to 4 weeks ahead

    Cinnamon eggnog macarons

    PREP + COOK TIME 45 MINUTES (+ STANDING & COOLING) MAKES 16

    1¼ cups (200g) icing sugar
    ¾ cup (90g) ground almonds
    ¼ cup (20g) desiccated coconut
    1 teaspoon ground cinnamon
    3 egg whites
    ¼ cup (55g) caster sugar
    2 teaspoons icing sugar, extra

    EGGNOG CUSTARD

    1 tablespoon cornflour
    1 tablespoon custard powder
    1 tablespoon caster sugar
    ½ cup (125ml) milk
    15g butter
    1 egg yolk
    2 tablespoons brandy

    1 Grease and line oven trays.

    2 Process icing sugar, ground almonds, coconut and cinnamon until fine. Sift through a fine sieve into a medium bowl; discard any large pieces.

    3 Beat egg whites and caster sugar in a small bowl with electric mixer until firm peaks form and sugar is dissolved. Fold in almond mixture, in two batches.

    Spoon mixture into a piping bag fitted with a 1cm plain tube. Pipe 4cm rounds, 2.5cm apart, on trays. Tap trays on bench so macarons spread slightly. Dust

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