Have you been toying with the idea of getting the kids to learn some baking? Well, get the kids to the kitchen with some easy, delicious, fuss-free and child-friendly recipes. Make weekends fun, interesting and memorable with the below recipes.
Tri-colour or Tiranga Waffle by Chef Kshama Prabhu, Corporate Chef at Corum Hospitality.
- Basic waffle batter
- 1 cup maida
- 1 cup milk
- 1 tbsp baking powder
- 1/2 tbsp baking soda
- 2 tbsp sugar
- 4 eggs
- 1 tsp salt
- For Kale waffle (green waffle): 1/2 cup kale and spinach puree
- For Pumpkin waffle (orange waffle): 1/2 cup roasted pumpkin and carrot puree
- For Parmesan waffle (white waffle): 1/2 cup creme fraiche, 3 tbsp grated parmesan
- For bell pepper puree: 3 roasted red bell pepper, 1 tsp garlic, 1 tbsp olive oil fresh thyme
- For peri peri cottage cheese: 1/2 cup paneer cubes, 1 tsp peri peri powder, 2 tbsp flour, salt to taste, black pepper crushed to taste
- Mix all the ingredients as per the waffle batter recipe with a beater.
- Strain the batter if it’s lump.
- Divide into 3 and mix the above said puree
- Heat the waffle iron at 150 degree and cook the waffle in a heated iron for 4 minutes
- Then assemble serve with bell peppers and cottage cheese.
- 2 cups powdered sugar
- 1 cup almond meal
- 3 egg whites, at room temperature
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon white food color
- Vanilla buttercream
- Rainbow circle confetti
- Edible food pens: green, pink and black
- Edible metallic gold paint
- Rose luster dust
- Preheat oven to 300ºF.
- In a medium bowl, sift together powdered sugar, almond meal, and salt. Whisk until well combined.
- In a separate bowl, whip egg whites until frothy, about 4 minutes. Slowly beat in sugar until soft peaks form.
- Use a spatula to fold in about a 1/3 of the almond mixture to the meringue until well combined. Add the next 1/3, and fold completely. Fold in remaining 1/3.
- Add white food color and fold in completely.
- Use the unicorn template to trace a pattern onto parchment paper Turn the parchment over onto a baking sheet so that the pencil marks are facing down.
- Spoon the batter into a piping bag fitted with a #2A tip. Pipe rounds over the circles on the parchment. Tap the baking sheet onto the counter to remove any air bubbles.
- Spoon batter into a bag fitted with a #4 tip and then pipe details onto half of the rounds ). Let set for 30 to 60 minutes, until a skin forms.
- Place the cookie sheet in another cookie sheet to help insulate the bottom, and then place another cookie sheet above to protect it from the direct heat. Bake for 15 minutes.
Time to decorate!
- Use food safe pens to draw on the unicorn faces
- Paint edible metallic gold onto the horns and ears. Paint rose luster dust onto the unicorn cheeks.
- Turn the plain round cookies upside down and pipe a dollop of filling onto each. Top with decorated cookies and then roll each macaroon in sprinkles to cover the outer edges of filling .
- TaDa! These Unicorn Macarons will take you to a magical land of flavor!