I admit I am not an unbiased observer when it comes to Fiona Pearce. When I attended the Foodies Festival in Clapham a couple years ago, she stood in for an instructor who was a no show and gave me some great advice on using cookie stamps on fondant – advice which I used for some amazing Christmas cookies. So when Ivy Press told me about her second cookbook, Treat Petite, which focuses on miniature recipes for delicious baked goods, I was very excited to give it a try. The book is a fairly comprehensive collection of various baked goods: biscuits, merengues, pastries, cupcakes, choux pastry and even some savouries appear in their tiny forms. I supersized the recipe for the matcha macarons fairly easily, although its worth noting that if you do that, you’ll likely only have enough for your family (especially if they’re obsessed with matcha the way my mother is) rather than being able to bring these are a party food. The flavour combinations were good, with several that were slightly unusual, but I think this book’s real strength was in some of the cute decorations – the feathered eclairs, the icing flowers on the coconut cupcakes, the biscuits. The tiny size makes these incredibly cute and this is a worthwhile book for people who love miniature bakes.
Matcha Macarons (from Treat Petite)
2 tablespoons water
110g caster sugar
90g egg whites
125g icing sugar
125g ground almonds
Green food colouring
150ml double cream
1 teaspoon matcha green tea powder
Heat water and caster sugar together until you have a simple syrup
Whip egg whites until they hold stiff peaks. Mix in icing sugar and ground almonds.
I received a copy of this book to review from Ivy Press, but all opinions are my own.