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Our Fundraising & Food

The team at McKinley Plowman have been busy fundraising for a few worthwhile causes in the last month. A few Friday free dress days benefited Radio Lollipop (PMH) and Wear a Bear Day (PMH)! On Thursday 24th May the gang put on their chef’s hats and made some delicious goodies for the Cancer Council / Australia’s Biggest Morning Tea.  One of the favourites was Susan’s Chocolate Macaroons with a filling of White Chocolate Ganache!  Here is the recipe for those that wish to try them.

Chocolate Macaroons Recipe

Ingredients:     135 g icing sugar

125g ground almonds

3 large egg whites

75g caster sugar

45g cocoa powder

Method: – Preheat oven to 160 degrees Celsius.  Whizz the icing sugar, cocoa powder and ground almonds in a food processor to a very fine mixture and then sift into a bowl.

In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy.

Fold half the almond and icing sugar mixture into the meringue and mix well.  Add the remaining half, making sure you use a spatula to cut and fold the mixture until its shiny and has a thick, ribbon-like consistency as it falls from the spatula.  Spoon into a piping bag fitted with a 1cm plain nozzle.

Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’.  Leave to stand at room temp for 10-15 mins to form a slight skin. This is important- you should be able to touch them lightly without any mixture sticking to your finger.  Bake for 15 mins.  Remove from the oven and cool.

White Chocolate Ganache Filling

Ingredients:     200ml pure cream (35% fat)

420g white chocolate, finely chopped

Method: – Place the chopped white chocolate into a medium size microwave safe mixing bowl. Set aside while you heat the cream.

Heat the cream in a small saucepan until just boiling.

Pour the cream over the chocolate and leave to stand for two minutes.  This will give the chocolate time to soften.

Stir the ganache until smooth.  If all the white chocolate has not melted then place the bowl in the microwave and heat for 30 secs. Remove and stir until smooth.

Leave the white chocolate ganache to cool until it reaches the desired consistency and place in between two cooled macaroons.

If you have any questions, please do not hesitate to call us on 08 9301 2200, or contact us today.

We greatly value our clients and are committed to honouring the trust they place in us by creating visible results for them. Get in touch to find out how we help our clients maximise profits, minimise tax, and invest the balance for growth.

written by:

McKinley Plowman