What could be better for #foodiefriday than delicious homemade desserts and sweets.

Kapama Karula’s Executive Chef, Makhi Maki shares his recipes for two turndown treats served at Kapama Karula.

The first one is Macadamia & Cranberry Nougat. Did you know that the word nougat comes from Romance language Occitan pan nogat – pronounced as [ˈpa nuˈɣat], seemingly from Latin pains nucatus meaning – NUT BREAD

Whip up a batch and enjoy!

Macadamia & Cranberry Nougat

Ingredients

70g egg whites

30g castor sugar

380g sugar

120g glucose syrup

100ml water

1tsp vanilla paste

230g honey

50g cocoa butter

300g macadamia nuts

120g cranberries

2 rice papers

Method

Keep the nuts and the cranberries on a warm area

Combine 380g sugar, glucose, water and vanilla paste and cook the to 155 degrees Celsius

While the sugar mixture is cooking melt the cocoa butter and start cooking the honey to 120 degrees Celsius

Whisk the egg whites in an electric mixer and add the 30g castor sugar to form a soft meringue

When the honey reaches 120 degrees add to the meringue and whisking at high speed

When the sugar mixture reaches 155 degrees add to the meringue mixture whipping on high speed for 3 minutes

Add the cocoa butter, the mixture will separate and carry on mixing until the mixture comes together

Fold in the nuts and cranberries

Pour the mixture on the rice paper use a rubber spatula to spread the mixture, place the second rice paper on top

The second turndown treat is Macroons. Traditionally, macarons (French) is said to have been introduced in France by the Italian chef of queen Catherine De Medici during the Renaissance.

Why not give this delectable dessert a try. 

Macaroons

Ingredients

240g egg whites

100g castor sugar

230g ground almonds

420g icing sugar

Method

Mix the icing sugar and ground almonds

Blend with a stick blender until the mixture becomes fine

Whisk the egg whites using an electric mixer to soft peak

Add sugar and mix to medium peak

Fold in the almond mixture to the meringue mixture

Add your colouring and fold it

Transfer the mixture to piping with a number 9 straight nozzle

Pipe the mixture into a tray lined with a silicon paper

Allow to rest for 45 minutes

Bake @ 150 degrees Celsius for 15 minutes

Recipe by Karula Executive Chef Makhi