Heart Shape Macarons by Jenny Yennee

Ingredients:
120g icing sugar
83g ground almonds
24g sugar
60g egg white
* pink food coloring

Method:

Sift icing sugar and ground almonds in a bowl- twice, set aside.

Beat egg whites in the bowl of a stand mixer at medium speed, add sugar gradually to the egg white until glossy, fluffy, and hold soft peaks. Add in 1-2 drops pink food coloring, and mix well. Add ground almond mixture into the egg whites, and fold briefly, until batter falls like lava.

Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe onto prepared baking sheet in heart shape, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1/2 - 1hour.

Preheat oven to 150c, bake for about 15mins. When they are done, take the sheets out of the oven and let them cool on a rack. Once cooled to room temperature, your macarons are ready to be assembled.

* 5mins into baking, the feet of macaron should appear.

* preheat your oven between 140-160C , every oven behaves differently. My oven 150c is generally good for me.

* You will have to test your own oven and I prefer to stay close to it to watch over your macarons as they cook, especially for light-colored macarons (you don’t want them to brown) 

"Watermelon" Raisin Bread by Jaclyn Khaw

Recipe Link : http://veronteokitchen.blogspot.com/2013/08/watermelon-look-alike-raisin-bread.html?m=1

'Melt In Mouth' Butter Cookies by Kennis Lim Yoke Harrrrr

Ingredients:
150gm plain / all-purpose flour
30gm corn flour / starch
20gm custard powder
160gm unsalted butter, softened @ room temp.
50gm icing sugar
1/4 tsp vanilla extract
1 tsp baking powder

Method:

1. Combine the flour, corn flour, custard powder & baking powder & sift. Set aside.

2. In a large mixing bowl, beat the butter & icing sugar until fluffy & pale. Mix in vanilla extract.

3. Sift in the flour mixture. Beat in low speed & combine. Lightly knead into a dough. Wrap with a plastic film and roll into a tube in 3.5cm thickness. Wrap it up & refrigerate for about 15-20mins or until it's workable. Refer to pic below.

4. Preheat oven to 180C. Line 2 baking trays with baking paper / grease the baking trays.

5. Remove dough from refrigerator. Slice 1 to 1.5cm thick portions. Place each portion in a single layer on trays. Use a lightly greased fork and gently press the small dough. Bake in preheated oven for 15min or until lightly brown. Remove from oven and let them sit for 5mins.