Monday, July 21, 2014

Gluten Free Kisses with Passionfruit filling

Kisses
  • 3 eggs
  • 1/2 cup (110g) caster sugar
  • 3/4 cup (110g) cornflour
  • 2 Tbsp pure icing sugar
Passionfruit filling
  • 90g dairy-free spread
  • 1 1/2 cups (240g) pure icing sugar
  • 2 Tbsp passionfruit pulp
  • Preheat oven to 180°C/160°C fan-forced
  • Line 12-hole round based patty pans with small baking cases
  • Beat eggs in a small bowl with an electric mixer, until thick and creamy
  • Add sugar, one tablespoon at a time, beating until sugar dissolves between additions
  • Gently fold in triple-sifted cornflour
  • Drop one level tablespoon of mixture into each pan hole
  • Bake cakes for about 10 mins
  • Turn cakes immediately onto baking-paper-covered wire rack by tapping upside-down pans firmly on the bench to release the cakes
  • Cool
  • Make Passionfruit filling
  • Beat spread in a small bowl with electric mixer until as white as possible
  • Gradually beat in sifted icing sugar
  • Stir in passionfruit
  • Sandwich cold kisses with passionfruit filling. This basis biscuit recipe allows any manner of filler or topping. My special is fresh cream topped with a strawberry or cherry.

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