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“Strange isn’t it.” Michael said. “Millionaire’s Shortbread. How some titles seem so out of date. The sense that if you become a millionaire your life is all about excess. It’s a bit like alcohol. And how many people still associate celebration with poisoning themselves into oblivion - getting blotto, smashed, caned, etc. and generally making themselves really sick to rejoice something? Weird”.
Whatever! But a little of what you like does you good so I’m taking off my healthy toque blanche (chef’s hat) today for these rather delicious rich indulgences. Comfort treats in moderation. Brush your teeth after!
Ingredients:
3 large egg whites
175g sugar
20g chopped hazelnuts
Pinch of salt
10g cocoa powder (and a little to sprinkle on top)
Method:
Prepare a baking tray with parchment paper. Preheat oven to 150⁰C.
Whisk egg whites and salt on low for 1-2 mins, then turn up to medium and whisk for another 1-2 mins until stiff peaks form, (but still moist looking). Increase speed to high and gradually add in the sugar. Continue whisking until the mixture is stiff and glossy.
Gently fold in the cocoa powder and a few of the hazelnuts. Using a large spoon drop spoonfuls of the mixture onto the tray leaving space between each. Sprinkle with the cocoa powder and remaining hazelnuts.
Reduce oven temperature to 140⁰C and place in the oven for 30-35 mins. Once they are ready turn off the oven and leave in the oven until cool, (this will stop them from cracking).
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.