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Adapted from The Good Cookie by Tish Boyle.


  • 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.
  • Enjoy!

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