Blood Orange Melting Moments

Recipe's preparation

Melting Moments Biscuits





Preheat oven to 180oC. Grease baking sheet with butter.

Place blood orange zest, sugar and SR flour into TM bowl and mix for 10 seconds on speed 10.

Scrape down the sides of the bowl.

Add cornflour and butter and mix for 20-30 seconds on speed 4 or until just starting to come together.

 





Place dough into cookie press and press into desired shape leaving space for spreading. Alternatively you can roll balls of dough, place them onto baking sheet and flatten with a fork.

Bake at 180oC for 10 minutes or until just beginning to turn golden.

Cool for 10 mins on tray then transfer to cooling rack.

Buttercream Filling





Place the egg white and sugar into TM bowl. Cook for 5 minutes at 70oC on speed 2. Rub a little between fingertips to check no sugar crystals remain. If they do, cook for another 1-2 minutes and check again.

Transfer mixture to a glass or metal bowl and leave for 5-10 minutes to cool. It should be cooled to room temperature before you continue.

Transfer the mixture back to the TM bowl and insert the butterfly. Whip for 5 minutes on speed 4. Remove the butterfly

Add the blood orange juice. Mix for 2 minutes on speed 4-5 adding the butter piece by piece through the hole in the lid.

Add the blood orange pulp and mix for 2-3 seconds on speed 2 until just incorporated. You want to have little chunks of bright red pulp throughout.

 

 

Pipe swirls onto the bottom of half the cooled biscuits and sandwich a piped biscuit with a plain one. If you don't have a piping bag spread a generous portion onto the bottom of half the biscuits and sandwich as above.