Macadamia Meringue Cookies
Crushed macadamia nuts folded into Italian meringue and baked into crisp-shelled, pillowy-soft puffs.
Ingredients
Unsalted macadamia nuts (if using salted nuts, rinse to remove salt and pat dry)
¾cup
Powdered sugar (to blend with the macadamia nuts)
2 tbsp
Granulated sugar (divided into two portions)
1¼cup
Water
¼cup
Large egg whites (room temperature)
4
Cream of tartar
½tsp
Salt
a pinch
Powdered sugar (sifted, for dusting before serving)
to taste
Instructions
1
Preheat and Prepare
Position two oven racks near the center of the oven and preheat to 250°F. Line two baking sheets with parchment paper.
2
Process the Macadamia Nuts
Combine the macadamia nuts and powdered sugar in a food processor and pulse until the nuts are finely chopped, about 20 seconds (do not over-process, or they will release oil and turn into a paste). Set aside.
3
Make the Sugar Syrup
In a small heavy-bottomed saucepan, combine 1 cup of the granulated sugar with the water and heat over medium heat, stirring constantly until the sugar dissolves. Stop stirring and reduce the heat to low.
4
Whip the Egg Whites
In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then increase to high speed and beat until soft peaks form. Gradually add the remaining ¼ cup granulated sugar and beat until stiff peaks form.
5
Cook the Syrup and Combine
Attach a candy thermometer to the side of the saucepan. Increase the heat and boil the syrup until it reaches 248°F (hard-ball stage). With the mixer off, add about ¼ cup of the hot syrup to the egg whites, then beat on medium speed to combine, about 5 seconds. Continue adding the hot syrup ¼ cup at a time, fully incorporating each addition before adding more. Remove the bowl from the mixer stand and fold in ½ cup of the ground macadamia nuts (the meringue will still be very hot).
6
Pipe and Bake
Transfer the meringue to a large piping bag fitted with a large plain round tip. Pipe mounds about 1½ inches wide onto the baking sheets, spaced about ¾ inches apart. Sprinkle the remaining chopped macadamia nuts over the tops. Bake two sheets at a time for about 40 to 50 minutes, until the outside is dry but the inside is still soft. Transfer to a wire rack to cool completely. Just before serving, dust lightly with sifted powdered sugar.
