MILKMAID Chocolate Macaroons

Preparation time: 30 minutes

Total time: 45 minutes

Serves: 25-30

INGREDIENTS: 
• 1 cup Ground cashew nut
 • 1 ¾ cups Icing sugar
• 3 large Egg whites
• ¼ cup Sugar, ground
• ¼ tsp Cream of tartar
• ½ tsp Vanilla
• Pinch of salt
• Food coloring
Filling:
• 100g Cooking chocolate
• 30ml MILKMAID

METHOD:1. Sift the sugar-ground cashew mixture, a little at a time, through a fine-mesh sieve into a large bowl.
2. Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the grounded sugar and beat until stiff and shiny.
3. Transfer the beaten egg whites to the bowl with the ground cashew mixture. By using a spatula, fold until incorporated, giving the bowl a quarter turn with each fold.
4. Add the food coloring and vanilla. Continue folding and turning, until the batter is smooth and falls off the spatula in a thin flat ribbon.
5. Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Pipe 1 1/4-inch circles to a baking sheet.
6. Bake at 180oC for 15-20 minutes. Transfer to a rack to cool completely.

For the filling:
7. Bring the MILKMAID to the boil and pour over the chocolate. Let stand for a minute and then stir. Repeat until smooth.
8. Allow to cool and thicken before piping onto macaroons.

Nutritional fact: Cashew nuts are packed with vitamins, minerals and antioxidants that are important for maintaining good bodily functions.

MILKMAID Chocolate éclairs

Preparation time: 45 minutes

Serves: 30

INGREDIENTS: • 500ml Water
• 200g Margarine
 • 3g Salt
 • 3g Sugar
 • 325g Flour
 • 8 Eggs
• Vanilla

Filling:
 • 112g MILKMAID
• 200g Cream cheese
 • 57g Butter
 • 50g Melted dark chocolate

METHOD:1. Boil water, margarine, salt and sugar
 2. Reduce the heat and add flour. Mix well with a wooden spoon.
3. Mix well until the mixture leaves the sides of the pan and forms a ball. Remove from fire and set aside to cool for 2 to 3 minutes.
4. Beat the mixture using a hand beater and add eggs one by one. Add vanilla and salt; beat well.
5. Get the piping bag and pipe in the éclair bake in 180°C for 25-30 minutes. Allow to cool.
For the filling:
6. Beat Cream cheese and butter. Add MILKMAID in thin stream and beat.
7. Fold in melted dark chocolate.
8. Decorate as desired.

Nutritional fact: Cream cheese is a rich source of fats and cholesterol – be mindful about the portion size!

MILKMAID Strawberry éclairs

Preparation time: 45 minutes

Serves: 30

INGREDIENTS: • 500ml Water
• 200g Margarine
 • 3g Salt
 • 3g Sugar
 • 325g Flour
 • 8 Eggs
• Vanilla

Filling:  • 112g MILKMAID
• 200g Cream cheese
 • 57g Butter
 • 30g Fresh Strawberries, mashed

METHOD:1. Boil water, margarine, salt and sugar
 2. Reduce the heat and add flour. Mix well with a wooden spoon.
3. Mix well until the mixture leaves the sides of the pan and forms a ball. Remove from fire and set aside to cool for 2 to 3 minutes.
4. Beat the mixture using a hand beater and add eggs one by one. Add vanilla and salt; beat well.
5. Get the piping bag and pipe in the éclair bake in 180°C for 25-30 minutes. Allow to cool.
For the filling:
6. Beat Cream cheese and butter. Add MILKMAID in thin stream and beat.
7. Fold in strawberries.
8. Decorate as desired.

Nutritional fact: Cream cheese is a rich source of fats and cholesterol – be mindful about the portion size!