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Macadamia Nut Gateau
Recipe by Stephen Dennis
- Steps
- Ingredients
Steps
- Preheat oven to 160°C. Line bases and sides of two 20cm springform pans with greased baking paper which has been lightly dusted with cornflour. Line a medium baking tray.
- For the Macadamia Nuts, coat macadamia nuts with a light dusting of sugar, ¼ tsp salt and pepper and roast in oven for approximately 15 minutes until dark brown, being careful not to burn them as they will become bitter. Increase oven temperature to 210°C.
- Chop the macadamia nuts into small pieces and divide between two bowls.
- For the Gateaux, place egg whites and a pinch of salt in a stand mixer and beat until soft peaks form. Gradually add sugar and beat until sugar is dissolved and stiff peaks. Add in vinegar and beat until combined.
- Divide meringue mixture evenly into the tins. Sprinkle half of the chopped macadamia nuts evenly over both meringues. With knife or small spatula, swirl the nuts lightly through mixture. Smoothing the top of the meringue with the back of spoon.
- Reduce oven to 180°C and cook 25 to 35 minutes or until meringue is crisp to touch.
- Allow to cool for 5 minutes and then run a knife around the edge of the tin and release the sides of pan. Allow to cool on a rack.
- For the Caramel, combine sugar and water in a saucepan and cook on a medium heat to make a caramel, removing from the heat before it gets too dark as it will continue to cook. Add the remaining half of the macadamia nuts and combine. Spread on the baking tray, allow to cool.
- When hardened, place caramel into a food processor and mill to create a powder. Reserve half of the powder for final garnishing. Put the other half back onto the baking tray and place in the oven. Cook for 5-10 minutes, or until the caramel melts and forms a sheet. Allow to cool. Break apart the sheet to form some decorative shards for decorations. Break the remaining sheet into smaller pieces to make praline chips for the centre of the meringue.
- In a stand mixer, whip cream to soft peaks. Set aside in the fridge until assembly.
- To assemble the gateaux, place a meringue on a plate. Spread with half of the whipped cream. Sprinkle the praline chips throughout the whipped cream. Place the other meringue on top with the base side down and spread the remaining cream.
- Garnish with caramel powder and caramel shards.
