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Blood Orange Melting Moments



20 portion(s)

Melting Moments Biscuits

  • 2 blood oranges, Zest
  • 60 g Sugar (white or raw)
  • 170 g SR flour
  • 140 g cornflour
  • 220 g Butter, cubed

Buttercream Filling

  • 30 g egg white, (1 egg white)
  • 60 g Sugar (white or raw)
  • 2 teaspoon blood orange juice, strained pulp retained
  • 1 teaspoon blood orange pulp, retained from juice
  • 90 g unsalted butter, chilled and cubed

Recipe's preparation

    Melting Moments Biscuits
  1. 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.


  2. 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.

  3. Buttercream Filling
  4. 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.



  5. 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.


Accessories you need



If you like super generous filling portions you may need to double the filling recipe. Up to 4 or 5 times the single batch should fit in the TM bowl.

Peel the skin off blood oranges and make the icing while they are in season and freeze them. To use the icing after freezing, defrost in the fridge and rewhip at speed 4-5 for a few seconds.

If the icing doesn't come together in a thick enough form for piping, put it in the fridge for 15-20 minutes to firm up. When you take it out whip it again for about a minute. If it looks like it is splitting don't worry, just keep whipping and it will come good. Alternatively you can add another little chunk of butter and that should bring it together.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Ooooh thank you Karen! This

    Submitted by Thermomix in Australia on 4. September 2012 - 15:38.

    Ooooh thank you Karen! This is the first entry into our ThermoBiz Seasonal Produce Competition!

    Thermomix Head Office

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