Folonomo's cacao nib rocks

Name: Folonomo's cacao nib rocks
Total time: 45 min
Ingredients: 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

Chui Lee Luk's residency at Sydney restaurant Folonomo may have come to an end, but her moreish cacao nib rocks cookies live forever. Well, until you finish the batch.

Jan 17, 2017 1:00pm

15 mins preparation
30 mins cooking plus cooling

"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.auor 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.

Ingredients

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

Method

Main

1
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.