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Marvellous Macaroons - Arno Sturny AUT

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

Ingedients macaroons:

125gm superdried, superfine macadamia lightly roasted
200gm Icing sugar
100gm Egg whites
Pinch of Cream of tartar
40gm 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”

Variation: Chocolate
Replace 15 icing sugar with 15 cocoa powder

Assemble with macadamia nut Ganache

Ingredients 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.

There is no short cut to achievement. Life requires thorough preparation -- veneer isn't worth anything. George Washington Carver