Pokemon GO is such a massive sensation atm so it only seems fitting Lelah and I make something pokemon related! We have created these awesome pokeball Macarons. Crispy on the outside, chewy in the middle these macarons are simple to make (even though they have a stigma for being hard) and great for any occasion. 

Ingredients:

120g Almond meal
200g Icing sugar
3 Egg Whites
50g Sugar
Red gel colouring
Black icing for decoration
White icing for decoration

Method:

Sift icing sugar and almond meal together 3 times in a bowl, discarding any large lumps. In a kitchenaid bowl (or in a bowl with an electric whisk) with the whisk attachment, whisk egg whites until soft peaks, add sugar gradually and whisk until firm peaks. Fold egg whites into the flour mixture until just combined. Separate mixture into 2 equal lots. Add 2-3 red food gel drops into one mixture and mix until mixture flows back into the bowl and is glossy. Mix the other mixture together so it's the same consistency as the red. Place mixtures into 2 separate piping bags ( i use plastic ones that you have to cut the end with scissors, as this helps me control what size nozzle i cut ( see pic below)
On a large baking tray line with baking paper and trace 4cm diameter circles using a round cookie cutter ( you can use a small glass base, or anything round for the size macaron you want). Pipe a semi circle of the red batter onto your traced circle and fill it in, then use the white batter to complete the other side of the circle ( see pic below) the end result you should have a full circle with half red and half white batter. Continue until all batter is used up ( i got a few extra little ones with the leftover batter)
Let macarons sit on the kitchen bench for 30mins to create a film over the top, once macarons are dry to touch bake in a preheated 160'c oven for 20mins. Remove  from oven and let them cool before removing from the baking paper.
To decorate on half of the macarons place a line through the middle of the shells (the joining line is a great guide!) Put a dot of white icing in the middle to create the middle white ball, then using the black icing trace around the white ball. 

There you have it! A pokemon pokeball!

Relive you childhood memories with this fun sweet! Wagon wheels were one of my favorites when i was a child. This recipes is fun to make with the kids and tastes as amazing as it looks. I've used strawberry jam, but you can use any jam you have at home. 

Ingredients:

Biscuit Base
300g Granita Biscuits (or you can use plain digestives)
150g Butter, melted
Marshmallow
3 teaspoons Powdered Gelatine
1/2 Cup Water
3/4 Cup Caster Sugar
1/3 Cup Strawberry Jam
Topping
200g Milk Chocolate
3 teaspoons Vegetable Oil

Method:

Grease a slice tin, line with baking paper, extending the edges so its easy to pull out once set.
Process the biscuits in a food processor until finely crushed, add melted butter and process until combined. Press mixture over base of slice tin firmly and put in the fridge for 15mins.
To make marshmallow, sprinkle gelatine over 1/4 cup water in a heatproof container (i used a large measuring cup) and sit in a bowl of boiling water. Stir until gelatine is dissolved, Remove.
Beat sugar and remaining 1/4 cup water in an electric mixer (i used my kitchenaid) on high for 5mins. With the motor running add the gelatine mixture slowly in a thin steady stream. Continue beating for a further 6mins or until mixture is thick and fluffy. Stir in the jam until smooth. Spread over the biscuit base and put back in the fridge for 30mins. or until firm.
To make the topping, stir chocolate and oil in a medium heatproof bowl over a pot of simmering water until melted. Pour over marshmallow and put back into the fridge until set. 
Before serving the slice remove from the fridge for 15 minutes beforehand.

A snap to make and a snap to eat. These gingersnaps make great decorative coasters for a hot cuppa and are super tasty or snap them into shards and serve with ice cream.

Ingredients:

1/4c Brown Sugar
2 Tablespoons Butter
2 Tablespoons Treacle (or golden syrup if you have it)
1/4c Plain Flour
1 teaspoon Ground Ginger

Method:

Preheat the oven to 180'c. Line two baking trays with baking paper.
Combine the sugar, butter and treacle in a small saucepan. Stir until the butter has melted. Remove from the heat and stir in flour and ginger until combined. Place teaspoons of the mixture onto the baking trays (leaving space for spreading). Bake for 5-6mins or until lightly golden in colour. Remove from the oven and let cool for a few minutes before removing from baking paper. 

• Note: For bigger snaps use a tablespoon of mixture, bare in mind they will take a few more minutes for cooking and cooling.
• Note: Try different shapes for different occasions... Once slightly cooled and pliable shape over the back of a cupcake tray to make bowls. Or roll up and serve whipped sweetened ricotta for a cannoli style snap.