It wouldn’t be Easter without hot cross buns, but how about a fresh take on this classic with hot cross bun macarons and buttercream icing?

MAKES 20 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the hot cross bun macarons
125 g icing sugar
125 g ground almonds
2 tsp cinnamo
¼ tsp nutmeg
90 ml egg whites
110 g caster sugar
For the royal icing
1 egg white
25 g icing sugar
For the buttercream icing
200 g butter
400 g icing sugar
Zest of 1 orange
1 tsp cinnamon

METHOD
For the hot cross bun macarons
1. Preheat oven to 170°C and line 2 large baking trays.
2. Sift together icing sugar, ground almonds, cinnamon and nutmeg.
3. Add 40 ml egg whites and mix to form a paste.
4. Place ¼ cup water and the caster sugar in a small pot over a low heat.
5. Allow the sugar to dissolve, then bring to the boil until the syrup reaches 110°C.
6. At this point, start mixing the rest of the egg whites on high speed in a stand mixer.
7. Once the egg whites are stiff and the syrup has reached about 115°C, slowly pour the syrup into the egg whites, while beating.
8. Continue beating until the mixture has cooled, and the whites are stiff and shiny.
9. Fold a third of the meringue into the paste to loosen it.
10. Fold in the rest of the meringue carefully, trying not to beat too much air out.
11. Spoon into a piping bag. Snip a 4 mm opening in the piping bag and, holding the bag vertically, pipe 3 cm rounds on to the baking paper.
12. The mixture should be loose enough that it spreads out a little. Once the macarons are all piped, drop the tray lightly on to the work surface a few times to smooth them out.
13. Leave to stand for about 30 minutes until the macarons form a skin.
14. Bake for 13–15 minutes, until firm to the touch. Remove from the oven and allow to cool completely before icing.
For the royal icing
1. Whisk the egg white until foamy.
2. Slowly add the icing sugar while whisking.
3. When the icing is thick enough to pipe and hold its shape, pipe crosses on to the tops of half of the baked macarons.
For the buttercream icing
1. Beat the butter until pale and fluffy.
2. Slowly add icing sugar while continuously beating. The icing is ready when the mixture is pale and fluffy. Add the orange zest and cinnamon, then beat to combine.
3. Sandwich 2 macaron halves together with a squeeze of icing between them.
4. Refrigerate for up to a week.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

If you love this Easter-themed treat, you’ll love this hot cross bun milk tart too!

The post Hot cross bun macarons with buttercream icing appeared first on MyKitchen.

Celebrate Easter with a gorgeous and decadent dessert that will have everyone feeling the holiday spirit! Get ready for this Easter malva pudding.

SERVES 8–10 // COOKING TIME 1 hour 35 min

INGREDIENTS
For the malva pudding
3 cups flour
½ cup cocoa powder
1 tsp salt
6 tbsp butter, at room temperature
2 cups brown sugar
4 eggs
3 tbsp apricot jam
2½ tsp vinegar
2½ tsp bicarbonate of soda
2 cups milk
For the malva glaze
2 cups cream
⅔  cup butter
⅔  cup brown sugar
2 tsp vanilla essence
½ cup chopped dark chocolate
For the chocolate sauce
½ cup cream
1 cup chopped dark chocolate
To decorate
Speckled eggs
Chocolate eggs
Vanilla ice cream

METHOD
For the malva pudding
1. Preheat oven to 180°C. Grease a 20 cm Bundt tin.
2. Sift flour, cocoa powder and salt in a bowl.
3. In a separate bowl, cream the butter and sugar. Add eggs, one at a time, beating after each addition. Mix in the jam and vinegar.
4. Dissolve the bicarb in the milk and mix this, alternating with the dry ingredients, into the wet ingredients. The batter should be thick and smooth.
5. Pour into the prepared tin and bake for 50–55 minutes, until cooked through. Cool a bit, then turn it out on to a plate.
For the malva glaze
1. Add the cream, butter and sugar to a pot over medium heat. Bring to a gentle simmer, then stir in the vanilla.
2. Once the sugar has dissolved, pour it over the chocolate. Whisk until smooth and incorporated.
3. Pour the glaze over the malva sponge, a little at a time, ensuring it’s absorbed before adding more. Once all the glaze is absorbed, place on a serving plate.
For the chocolate sauce
1. Add the cream to a pot over medium heat and bring to a gentle simmer.
2. Add in the chocolate and stir until smooth. Allow to cool completely and serve drizzled over the hot malva. Decorate.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Why not create a dessert table and add these adorable chocolate egg truffles to the spread?

The post COOK THE COVER: Easter malva pudding in a bundt pan appeared first on MyKitchen.

Satisfy your chocolate cravings with these gourmet Easter shakes! For even more decadence, you can melt down Nutella and drizzle it over.

MAKES 3 // COOKING TIME 20 min

INGREDIENTS
100 g milk chocolate
3 chocolate eggs
3 cups vanilla ice cream
1 tsp vanilla essence
1 cup milk
Pinch sea salt

METHOD
1. Melt the chocolate in the microwave, stirring every 30 seconds, until smooth.
2. Dip the top edge of your serving glasses into the chocolate, and twirl it around, allowing it to drip down the sides. Dip and repeat until your glasses are all evenly coated. Refrigerate until set.
3. Attach an Easter egg to each straw using the remaining melted chocolate and refrigerate until set.
4. Add all the remaining ingredients to a food processor and blend until smooth.
5. Pour into the prepared glasses, add a straw and refrigerate until ready to serve.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

How about something more local? Fire up the coals for these braaied berry shakes.

The post Gourmet Easter shakes with chocolate drizzle appeared first on MyKitchen.

Have some left over hot cross buns from all the Easter treating? Create these delectable hot cross bun rusks to enjoy with a hot cuppa on those cool winter mornings.

MAKES 24 // COOKING TIME 2-3 hours 20 min

INGREDIENTS
⅓ cup sugar
8 hot cross buns
100 g butter, melted

METHOD
1. Place the oven rack in the middle of the oven and preheat the oven to 140°C. Line a large baking tray with baking paper and place a wire rack on top.
2. Sprinkle the sugar on a plate.
3. Cut each hot cross bun into 3 fingers. Brush each finger with melted butter and gently roll in the sugar to coat.
4. Arrange the fingers on the wire rack. Bake for 2–3 hours, until dried out.
5. Remove and leave to cool. Store in an airtight container.

Recipe: Juleta Hirner
Styling: Andrea Kühn
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Got leftover hot cross buns? Use them to make these hot cross bun rusks! appeared first on MyKitchen.

We’re feeling that Easter eggcitement! Get the whole family involved in making these chocolate egg truffles and enjoy them after a hearty festive lunch.

MAKES 12 // COOKING TIME 55 min

INGREDIENTS
¾ cup double-thick cream
500 g dark chocolate, chopped
1 tsp vanilla essence
250 g milk chocolate, melted
1 cup desiccated coconut

METHOD
1. In a medium pot, scald the cream. Add the dark chocolate and remove from the heat, then add the vanilla essence. Stir until the chocolate has melted and the mixture is smooth.
2. Pour into a shallow dish and place in the freezer for 25 minutes to set.
3. Remove from the freezer. Scoop out tablespoonfuls of mixture and gently roll into egg shapes, then return to the freezer for 5 minutes to harden again.
4. Using your fingers (or spearing with two toothpicks), dip each truffle egg into the melted milk chocolate. Allow the excess chocolate to drip off, then roll in the coconut.

Recipe & styling: Lisa Clark
Photography: Andreas Eiselen // HMimages.co.za

The post Get eggcited for these quick and easy chocolate egg truffles appeared first on MyKitchen.