Recipes – by Rebecca Caughey
Grilled Kingfish with a NON3 Toasted Cinnamon and Yuzu Beurre Blanc
Longer warmer days have us already excited for summer and seafood and this superbly simple kingfish recipe from Gaia Retreat & Spa Chef Pete Townsend.
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Spooky Frankenstein Macarons
Bring a little spooky fun to your kitchen with these adorable Frankenstein Macarons! Light, crisp shells give way to a soft, chewy centre, perfectly complemented by a creamy milk chocolate ganache filling made with Tony’s Chocolonely.
Servings: 16
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
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Ingredients
For the Macarons:
- 150g Icing Sugar
- 100g Ground Almonds (superfine)
- 1/2 tsp Fine Sea Salt
- 3 large Egg Whites (at room temperature)
- 100g Caster Sugar
- 1/2 tsp Cream of Tartar
- 1/2 tsp Vanilla Extract
- 3 drops Green Food Colouring
For the Chocolate Ganache Filling:
- 60ml Double Cream
- 180g Tony's Chocolonely Milk Chocolate
To Assemble ‘Frankenstein’:
- Melted Tony’s Chocolate
- Candy Eyes
Method:
- In a large bowl, mix the icing sugar, superfine ground almonds, and salt together. Working in small batches, sift the mixture through a fine mesh sieve into a separate bowl. Discard any lumps left in the sieve. Set aside.
- In the bowl of a stand mixer, beat the egg whites and cream of tartar until soft peaks form. Add the caster sugar and vanilla extract, then continue beating until stiff peaks form. Fold in the green food colouring until you achieve your desired “Frankenstein” shade.
- Add half of the almond mixture to the egg whites. Using a spatula, fold the mixture gently, rotating the bowl slightly with each turn. Once well combined, add the remaining almond mixture and repeat the folding process. The batter is ready when you can ‘draw’ a figure 8 with it without the batter breaking.
- Transfer the mixture to a large piping bag fitted with a medium round tip (such as Ateco #805).
- Place a macaron template on a baking tray. Pipe a small dot of batter in each corner of the tray, then press a piece of parchment paper on top to secure it.
- Pipe the batter inside the template circles, or about 3.5cm in diameter. Repeat until all the circles are filled. Firmly tap the tray on the counter 4-5 times to release any air bubbles.
- Leave the macarons to sit at room temperature for 40 minutes to 1 hour to form a skin on the surface.
- Preheat the oven to 150°C (fan-assisted) or 160°C (conventional).
- Bake for 10-15 minutes, or until the tops have risen and are set. Keep a close eye from the 10-minute mark to ensure they don't brown.
- Allow the macarons to cool completely before removing them from the parchment paper.
by Rebecca Caughey – October 15, 2024
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