Folonomo's cacao nib rocks

AT A GLANCE

"Would you please ask for the recipe for the cacao nib rocks Chui Lee Luk did in her residency at Folonomo?"

Krishna Curran, Sydney, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via   Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

  • 120 gm eggwhite (about 4), at room temperature
  • 220 gm (1 cup) caster sugar
  • 50 gm almond meal
  • 100 gm cacao nibs, processed or chopped into small pieces (see note)
  • ½ tsp vanilla bean paste
01   Preheat oven to 190C and line 2 large oven trays with baking paper. Whisk eggwhite in an electric mixer until foamy (30 seconds to 1 minute). Gradually add caster sugar, whisking continuously, until stiff peaks form and sugar dissolves (5-7 minutes). Fold in almond meal, then gently fold in cacao nibs and vanilla. Transfer to a piping bag with a large plain nozzle (about 1.3cm) and pipe 5cm flat rounds onto baking trays with a 2cm gap between each. Smooth peaks with the back of a spoon and bake on middle and lower shelves until lightly coloured (15-18 minutes), then swap trays, reduce heat to 180C and bake for a further 8-10 minutes; to test they’re done, break one in half – it should be evenly golden inside. Set aside to cool and crisp (15-20 minutes). Store in an airtight container for up to a week.
NoteCacao nibs are available from health-food shops such as thesourcebulkfoods.com.au, or shops such as The Essential Ingredient.

Topics:

VANILLA BEAN, CACAO, FARE EXCHANGE, DESSERT, BAKING, COOKIES, ALMOND MEAL, CACAO

Recipe:

FOLONOMO

Photography:

JOHN PAUL URIZAR

Styling:

NICK BANBURY, AIMEE JONES

FEATURED IN

Dec 2016

Dec 2016

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