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New Product Super Dry Super Fine Slice

New Product Super Dry Super Fine Slice
New Product Super Dry Super Fine Slice

We have developed a new range of super dried superfine nut slices or meals. These are particularly aimed at chocolatiers and patisserie chefs working with egg whites or any other situation where moisture is the enemy.

They can also be lightly roasted to bring our flavour.

Arno Sturny, Senior Lecturer "Pâtisserie", School of Hospitality and Tourism Faculty of Applied Humanities, Auckland University of Technology kindly used these new products to produce wonderful macaroons and has kindly shared his recipe.

Our nut pastes in the Ganache filling are also wonderful. Enjoy!

Marvellous Macaroons

125 Macadamia Nuts superfine, roasted
200 Icing sugar
100 Egg whites
Pinch of Cream of tartar
40 Sugar


Place ground macadamia nuts and icing sugar into a food processor and process until fine
Beat egg whites, cream of tartar and sugar to firm peaks (do not beat meringue to dry)
Whilst meringue is beating sieve nut mixture (this will facilitate easier folding into meringue)
Carefully fold nut mixture into meringue, stir until mixture turns glossy and starts losing volume, dropping of your wooden spoon
‘Do not over mix as mixture will spread too much’
Using a plain (Ø 1cm) nozzle, pipe mixture onto a silpat (Ø 2.5cm)
Leave to dry for a minimum of 30 minutes, macaroons must form a skin
Bake for 10 -12 minutes at 160ºC until cooked (try to maintain a light colour)
Leave to cool on trays
Assemble with appropriate filling and store in the fridge until further use
“ Can be frozen”

Replace 15 icing sugar with 15 cocoa powder
Assemble with macadamia nut Ganache

Macadamia Ganache:

50 Milk
75 Macadamia Nut Paste
150 Dark Couverture

Bring milk to the boil
Add macadamia nut paste to milk
Pour over finely chopped Couverture and mix
Cover with glad wrap and leave to crystallize (set until firm to touch, 1hour)
Lightly agitate and fill into piping bag
Sandwich macaroons

Replace macadamia nut superfine meal with emacadamia pistachio nut, almond, cashew, pecan nut or walnut superfine, super dried meal. The appropriate nut paste to be used in Ganache filling.

Love the moment, and the energy of that moment will spread beyond all boundaries. Sister Corita Kent