At ÒR we’re all passionate about our home on the Isle of Skye and its independent businesses, so here’s a tip: it’s an exciting time to visit Edinbane Lodge on Skye. A 16th-century former hunting lodge turned award-winning fine dining restaurant, the Lodge is where to eat on Skye if you want quality seasonal food, home-grown on the island. So for a special festive Journal we’re going inside Edinbane Lodge with local chef Calum Montgomery, making his own Christmas recipe for mince pie macarons!

Edinbane Lodge is an historic part of island life. Built in 1543, its previous incarnations include a change house for Dunvegan Castle and courthouse, but since Skye local Calum took the reins at Edinbane Lodge in 2017 it has evolved again, offering traditional island food with a modern twist.

And with its thick stone walls, crackling fire, and winter menu bursting with flavourful, seasonal food, Edinbane Lodge might just be the perfect place at Christmas.

ÒR shop founder Jen and Journal writer Nell went along to see Calum in the kitchen at Edinbane Lodge and to help out with making the Christmas macarons. So we’re pretty delighted to be sharing it here too.

If you want to visit Edinbane Lodge

Edinbane Lodge has ever-changing lunch and dinner tasting menus, and as well as the restaurant has four 5* bedrooms. Reservations can be emailed at reservations@edinbanelodge.co.uk or by calling +44 (0)1470 582 217 with the Lodge reopening in the new year from the 8th January 2020

Visit the Edinbane lodge website for more information

Edinbane Lodge Chef recipe: Calum’s Christmas Mince Pie Macarons

With a mincemeat buttercream sandwiched between two macaron shells aglow with the colours of Christmas, these little treats make the perfect accompaniment to coffee (or whisky) after a Christmas meal.

Calum says: ‘Macarons are a sweet treat that many people think are hard task to master, but with a good recipe and a bit of patience they work every time! We start off with a paste made from almonds sugar and eggs and then add in an Italian meringue.’

Ingredients

250g pureed mincemeat, pureed

1tsp mixed spice

2tsp cinnamon

Half grated nutmeg

1 tsp ground ginger

25ml brandy

250g salted butter, chopped

300g egg whites

500g caster sugar

150g water

250g icing sugar

250g ground almonds

Green and red food colouring

Equipment

Temperature probe

Table top mixer with whisking attachment

Non-stick baking mats

Piping bags

2 large bowls

Wooden spoon

Heavy-based saucepan

Recipe

For the Macaron shells

250g icing sugar

250g ground almonds

95g egg whites

Combine the icing sugar, ground almonds and egg whites in a large bowl and beat to a paste.

For the Italian meringue

95g egg whites

250g caster sugar

75g water

Place the sugar and water in a heavy based saucepan and heat to 114°C. Whisk the egg whites on full speed to stiff peaks in a table top mixer, and once the sugar has reached 114°C pour the syrup slowly over the egg whites whilst still whisking.

Allow the mixture to cool to room temperature with the whisking attachment still on full power.

Add the Italian meringue to the almond paste and beat thoroughly.

Split the mixture into two bowls. Add the red food colouring paste to one bowl and green food colouring paste to the other. When you are happy with the colour, transfer to two separate piping bags.

Pipe the macarons onto a non-stick mat in 10 pence size circles. Leave to rest for 40 minutes, uncovered at room temperature.

Pre-heat a dry oven to 165°C.

After the 40 minute resting period has passed, there should be a visible skin/shine over the macarons. This means they are ready to cook.

Place the two trays in the oven for 6-8 minutes.

When the timer has finished, open the door slightly and switch off the oven. Allow to cool for 15 minutes, then peel away the Macarons from the non-stick mat.

For the buttercream

Here we will make an Italian Meringue again, but incorporate butter and flavourings.

Italian meringue

95g egg whites

250g caster sugar

75g water

Place the caster sugar and water in a heavy-based saucepan and heat to 117°C. Whisk egg whites on full speed to stiff peaks in a tabletop mixer. Once the sugar has reached 117°C, pour the syrup slowly over the egg whites whilst still whisking.

Now add 250g of chopped salted butter 5-10g at a time.

Keeping the buttercream whisking in the machine, add:

1tsp mixed spice

2tsp cinnamon

Half grated nutmeg

1 tsp ground ginger

Keep whisking for 2-3 minutes until the mixture is cold and the butter starts to whip. Add 250g of pureed mincemeat and whisk again then a splash of brandy.

Transfer the mixture to a piping bag and assemble your mince pie macarons!

It’s best to pipe them all with the filling and store in the fridge for a few hours for the buttercream to set.

Enjoy!