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...macadamia macaroon recipe... |
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emacadamia macaroons
These little biscuits are delightful addition to a cup of tea or coffee. They illustrate how easy it is to add macadamia slices to or modify your favourite recipe so creating a new taste sensation.
Ingredients: 3 egg whites, at room temperature Pinch of salt 1 cup of caster sugar ½ teaspoon of Prenzel macadamia essence 2 tablespoons plain flour 2 cups of emacadamia natural slices Macadamia halves and pieces for top
Preheat your oven to 150 degrees and spread emacadamia slices out on a flat oven dish to lightly toast. They should just be starting to colour. Remove and allow to cool.
Meanwhile beat egg whites and salt until stiff. Gradually add half the sugar and beat until stiff peaks form. Gently stir in the essence. Mix the rest of the sugar with the flour into the emacadamia slices. Fold this into the egg white mixture.
Using a teaspoon put small even mounds of mixture onto a baking tray covered with baking paper. Allow room for the mixture to flatten out and spread as it cooks. Cut the macadamia halves into slithers and place one on top of each biscuit mound.
Bake for 20 -25 minutes until biscuits are a light golden colour. Cool then pack into an airtight container. Enjoy.
Note you can use other essences for variation.
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