Passionfruit Yo Yo
Passionfruit-based macaroons make for a heavenly desert.
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Ready Time
38 mins
38 mins
Preparation
20 mins
20 mins
Cooking
18 mins per Batch
18 mins per Batch
Serves
20 Sandwiched Biscuits
38 mins
Ready Time
Ready Time
20 mins
Preparation
Preparation
18 mins per Batch
Cooking
Cooking
20 Sandwiched Biscuits
Serves
Serves
Ingredients
- 250g butter, softened
- ½ cup (80g) icing sugar
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) plain flour
- 2/3 cup (80g) custard powder
Extra Icing sugar, for dusting
Filling
- 125g butter, softened
- 1 ½ cups (240g) icing sugar
- ¼ cup (60ml) passionfruit pulp
Method
- Preheat oven to 160°C fan forced. Line two baking trays with baking paper. Assemble mixer with the scraper beater and the large mixer bowl. Add butter, sugar and vanilla to bowl. Slowly turn mixer to LIGHT MIXING setting and beat for 1 minute.
- Increase speed to CREAM/BEAT setting and beat for 3-4 minutes until pale and creamy. Reduce speed to LIGHT MIXING setting; add flour and custard powder and beat until just combined.
- Roll heaped teaspoons of mixture into balls. Place onto prepared baking trays. Press with a floured fork to flatten slightly. Bake for 15-18 minutes or until firm to touch. Allow to cool on trays for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining biscuit mixture.
- For the filling; Assemble Mixer using Scraper Beater. Combine the butter and icing sugar in the mixer bowl. Slowly turn mixer to AERATE/WHIP setting and beat 1 minute, increase speed to CREAM/BEAT setting and beat further 1-2 minutes until thick and pale. Fold through the passionfruit pulp.
- Spread half the biscuits with passionfruit filling and sandwich together with remaining biscuits. Dust with extra icing sugar just before serving serve.
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