By Hardie Grant Books
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Extra info for Bitesize: Macarons, Cake Pops & Cute Things
Add the milk and vinegar, in 2 batches, alternating with the flour mixture, scraping down the sides of the bowl as required. Pour into the tin and bake for 35–40 minutes or until a skewer inserted into the centre comes out clean. Cool completely in the tin. Slice off the sides, top and bottom of the cake and discard. Finely crumble the remaining cake into a large bowl. Place the butter and cream cheese in the bowl of an electric mixer and beat on medium speed for 2 minutes or until smooth. Add the icing sugar and liqueur and mix well.
5 cm (1 inch) apart onto the trays. Bake for 15 minutes, then reduce the heat to 180°C (350°F/Gas 4) and bake for a further 7–10 minutes. To test if the profiteroles are cooked, cut one in half; it should be hollow and dry inside, not eggy. Cool completely on wire racks. To make the sauce, place all of the ingredients in the top of a double boiler over medium heat and stir until the chocolate has melted and the sugar has dissolved. Remove from the heat and keep warm. To serve, halve each profiterole.
Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe 2 tablespoons of filling onto half of the cookies. Sandwich with the remaining cookies. MAKES 15 260 g (9¼ oz/1¾ cups) plain (all-purpose) flour 1 teaspoon bicarbonate of soda (baking soda) pinch of salt 1 teaspoon ground ginger 110 g (3¾ oz/½ cup) caster (superfine) sugar 95 g (3 oz/½ cup lightly packed) brown sugar 125 g (4½ oz) unsalted butter, at room temperature � teaspoon natural vanilla extract 1 egg 250 ml (9 fl oz/1 cup) milk SPICED CANDIED GINGER CREAM 375 g (13 oz/1½ cups) cream cheese, at room temperature 75 g (2¾ oz) unsalted butter, at room temperature 2 teaspoons maple syrup 125 g (4½ oz/1 cup) icing (confectioners’) sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 35 g (1¼ oz) candied ginger, chopped watermelon margarita pops with sweet and salty lime wedges Combine the watermelon, lime juice, agave syrup, tequila and Cointreau in a bowl and leave for 20 minutes.