- Cooking Time:
- Preparation Time:
- 3/4 cup unsalted macadamia nuts
- 2 tablespoons confectioners' sugar
- 1-1/4 cups granulated sugar, divided
- 1/4 cup water
- 4 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- pinch of salt
- confectioners' sugar for dusting
- Preheat the oven to 250 degrees F; place two racks near the centre of the oven.
- Line two baking sheets with parchment paper; set aside.
- In the bowl of a food processor, place the macadamia nuts and the confectioners' sugar. Process until the nuts are finely ground, about 20 seconds.
- Do not over process or the nuts and sugar will turn into paste.
- In a small saucepan, combine 1 cup of the sugar and the water.
- Cook over medium heat until the sugar dissolves. Be sure to stir constantly.
- As soon as the sugar is dissolved reduce the heat to low.
- In the bowl of an electric mixer, with the whisk attachment, whisk the egg whites at medium speed until they're foamy.
- Add the cream of tartar and salt and beat at high speed until soft peaks form.
- Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
- Attach a candy thermometer to the pan with the sugar syrup.
- Increase the heat to high and cook the syrup until it comes to a boil.
- You want the thermometer to register 248 degrees F.
- With the mixer off, add 1/4 cup of the hot syrup to the egg whites and then beat at medium speed until well blended.
- Continue to add the syrup, 1/4 cup at a time, mixing well after each addition.
- Remove the bowl from the mixer and fold in 1/2 cup of the macadamia nut mixture.
- You can either spoon the meringue onto the cookie sheets or you can use a pastry bag.
- If you use a pastry pag, use a large plain tip. Pipe or spoon the meringue onto the sheet so that they're 1-1/2 inches at the base.
- Sprinkle with the remaining macadamia nuts and bake, two sheets at a time, for 40 to 50 minutes.
- The meringues will be dry on the outside but still soft on the inside.
- Any remaining meringue batter will be fine for a second batch of baking.
- Transfer the meringue kisses to a wire rack to cool completely.
- Dust with confectioners' sugar before serving.
NotesAdapted from The Good Cookie by Tish Boyle.
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