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Macadamia Macaroons - emacadamia style.

Macadamia macaroons - emacadamia style.

3 egg whites
Pinch of salt
1 cup of caster sugar
¼ tsp of macadamia essence
2 Tsp plain flour sifted
2 cups of lightly roasted macadamia slices
( thin cut- 0.8mm, medium grade)
¼ cup thin cut, large grade, macadamia nut slices for decoration

Preheat oven to 130 degrees Celsius. I use a thermo bake/fan bake setting.

Beat egg whites with the pinch of salt until stiff and foamy. Continue beating and gradually add sugar. Beat until you have stiff peaks.
Shift over flour, add essence and fold in gently with a knife.

Sprinkle over about 1and ½ cups of the macadamia nut medium slices and fold through.

Lightly grease your oven tray and place tea spoonfuls of mixture in little mounds onto the tray.

Reserve the last ½ cup of macadamia medium slices to add to the mixture as you get to the last part of your bowl. There always seems to be more egg white and less slices by that time.

Lastly gently place one large macadamia nut slice to the top of each mound for decoration.

Bake until firm and just getting a golden tint. Let cool.

To loosen the macaroons, bang down onto the tray in between the macaroons with the handle of a knife. The vibrations do the trick.

If you do not have caster sugar handy use your mortar and pestle to make a fine grind of ordinary sugar.

Variations: The fine slices of any nut lightly roasted can be used. I have made lovely ones using walnut and cinnamon, pistachio and cocoa, hazelnut and cocoa. Just change or delete essence to suit also. Have fun! Christine.

Even limited results require exertion. Without effort, achievement is impossible. Dalai Lama