Stained Glass Christmas Biscuits
★★★★★ 4.2 (8)
Ingredients
Method
- For best results use the KitchenAid Platinum Stand Mixer KSM156
- Preheat the oven to 150°C (130°C for fan forced). Line 2 biscuit trays with baking paper, dust with cornflour
- Attach the flat beater and using the 2.8l bowl, beat the egg yolk on speed 1 with 1/4 cup (60g) of the sugar until just combined. Increase to speed 4 and beat for 3 minutes or until thick and creamy. Set bowl aside
- Attach the wire whisk and pouring shield to the mixing bowl. Add the egg whites and remaining sugar. Beat on speed 2 until mixture comes together
- Increase to speed 8 and beat 5 minutes or until very thick and glossy. Turn off mixer. Remove the wire whisk and reattach the flat beater to the stand mixer
- Add the set aside egg yolk mixture, lemon zest, cornflour and coconut to the meringue. Beat on speed 1 until mixture comes together. Do not over mix
- Spoon small flattened tablespoon amounts of mixture onto the prepared trays, allowing for the biscuits to spread slightly
- Sprinkle macaroons with the spices and bake on the middle and lower shelf for about 22 minutes or until firm to touch and lightly golden (do not over bake)
- Let cool for 5 minutes on trays before transferring to a cooling rack. Dust with icing sugar
Tips & Hints:
- The egg yolk mixture and egg white mixture must be beaten separately. If you do not have 2 x KitchenAid mixing bowls, remove the thick egg yolk mixture and set aside. Wash and dry the bowl thoroughly before beating the egg whites with the wire whisk
- Do not try to move biscuits from the tray before standing, the bases will firm on cooling
- Biscuits keep well for up to 4 days, spice mixture is optional
- For best results use the KitchenAid Platinum Stand Mixer KSM156
- Preheat the oven to 150°C (130°C for fan forced). Line 2 biscuit trays with baking paper, dust with cornflour
- Attach the flat beater and using the 2.8l bowl, beat the egg yolk on speed 1 with 1/4 cup (60g) of the sugar until just combined. Increase to speed 4 and beat for 3 minutes or until thick and creamy. Set bowl aside
- Attach the wire whisk and pouring shield to the mixing bowl. Add the egg whites and remaining sugar. Beat on speed 2 until mixture comes together
- Increase to speed 8 and beat 5 minutes or until very thick and glossy. Turn off mixer. Remove the wire whisk and reattach the flat beater to the stand mixer
- Add the set aside egg yolk mixture, lemon zest, cornflour and coconut to the meringue. Beat on speed 1 until mixture comes together. Do not over mix
- Spoon small flattened tablespoon amounts of mixture onto the prepared trays, allowing for the biscuits to spread slightly
- Sprinkle macaroons with the spices and bake on the middle and lower shelf for about 22 minutes or until firm to touch and lightly golden (do not over bake)
- Let cool for 5 minutes on trays before transferring to a cooling rack. Dust with icing sugar
Tips & Hints:
- The egg yolk mixture and egg white mixture must be beaten separately. If you do not have 2 x KitchenAid mixing bowls, remove the thick egg yolk mixture and set aside. Wash and dry the bowl thoroughly before beating the egg whites with the wire whisk
- Do not try to move biscuits from the tray before standing, the bases will firm on cooling
- Biscuits keep well for up to 4 days, spice mixture is optional
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