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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl beat the butter, sugar and vanilla until thick, creamy and pale. | 2. Add the yolks and beat until mixed. | 3. Sift in the flour and fold in alternatley with the milk. | 4. Place into a well greased 20cm ring tin. | 5. top with the macroon topping and bake at 180oC for 35-40 minutes. | 6. Cool in the tin for a full 10 minutes before removing. | 7. Best served warm, but room temp is good too. Traditionally served with hot tea for an afternoon treat. | 8. Macroon topping: | 9. In a clean bowl (metal, ceramic or glass) beat the egg whites until thick and looks like whipped cream. | 10. Add the sugar 1 tablespoon at a time. Beat for 5 minutes. | 11. Add the food colouring and mix until well incorporated (it should be a very pale pink). | 12. Gently fold in the coconut with a metal spoon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	125			10687.5	491.0625	333.9375	900.0
caster sugar	1/2	cup		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg yolk	3			164.22	1.8309	8.0886	13.5354
self rising flour	1	cup		-	-	-	-
self rising flour	2	tablespoons		-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
egg white	3			51.48	0.7227	10.790999999999999	0.1683
caster sugar	1/2	cup		-	-	-	-
coconut	1	cup	desiccated	283.2	12.184000000000001	2.6639999999999997	26.791999999999998
pink food coloring	2 -3	drop		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.