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  • Makes 36
  • 2.2 hours
  • Difficulty Medium
  • 15 Ingredients

71 Comments


Ingredients (makes 36 )

  • Meringues
  • 300g icing sugar, sifted
  • 300g macadamias, finely chopped
  • 5 egg whites
  • Pinch of cream of tartar
  • 1/3 cup caster sugar
  • red and brown food colouring
  • Fillings
  • 1/2 cup raspberries
  • 1/4 cup water
  • 1/4 cup caster sugar
  • 250g unsalted butter, softened
  • 150g icing sugar, sifted
  • 1 1/2 teaspoons coffee powder dissolved in 1/2 teaspoon warm water
  • 1 teaspoon rosewater

Method

  1. Line 4 baking trays with non-stick baking paper. Whisk egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Add the caster sugar 1 tablespoon at a time, and whisk until dissolved. Stir meringue into macadamia mixture then divide in half. Tint one half red and the other half brown.
  2. Spoon 1 teaspoon of the mixture into rounds onto baking paper then repeat with other mixture. Set meringues aside, uncovered, on trays for 1 hour to help minimise cracking.
  3. Preheat oven to 150°C and bake meringues for 20 minutes or until firm when touched, 2 trays at a time, swapping the top rack tray with the middle rack tray half way through cooking to ensure an even result. Remove from oven and cool on trays.
  4. To make the fillings, place the raspberries in a food processor and process until smooth. Place 1/4 cup water and the caster sugar in a medium saucepan and stir over low heat, without boiling, until the sugar dissolves. Remove from the heat and set aside for a few minutes to cool slightly. Stir the raspberry purée into the sugar syrup. Strain the mixture through a clean sieve and reserve the pulp.
  5. Beat butter until pale and fluffy, then gradually beat in icing sugar until combined. Transfer half the mixture from the bowl to another bowl and add the coffee. Stir to combine. Add the raspberry pulp and rosewater to the remaining mixture and beat with an electric mixer until well combined. Sandwich red macaroons with raspberry filling and brown macaroons with coffee filling. Serve.
  6. TIP: Reserve the raspberry syrup for pouring over ice-cream or whipped cream.

Notes

This recipe is courtesy of The Australian Macadamia Society. 2 hr time includes 1 hour of resting time.

  • These macaroons look wonderful – mine look like a horrible mess. Don’t know what I do wrong, but they just don’t turn out for me. Thanks for sharing though.

    Reply

  • Yum. I love macadamias. They are delicious and there is something wonderfully good about their texture. I’d like to try this recipe :)

    Reply

  • These look perfect but too much sugar for me plus I don’t think you can freeze them.

    Reply

  • I do love a macaroon, but have never even considered making them. With macadamias, that I love, they sound interesting. Will definitely change the texture.

    Reply

  • thanx for sharing your recipe ! what gives your meringue different colours ?

    Reply

  • These wouldn’t last a day in our house

    Reply

  • Sounds delightful .. little ve the thought of a bit macaroon

    Reply

  • I’ll have to make these all for me! Yummo! My partner is allergic to nuts!

    Reply

  • This look lovely.

    Reply

  • Wow…just amazing. Thank you for sharing

    Reply

  • Wow, I never knew you could make macaron shells with nuts in them!
    The flavour combo sounds delish.

    Reply

  • Mmmm ???? looks like a winner

    Reply

  • Mmmm ???? looks like a winner

    Reply

  • These look amazing

    Reply

  • These looks interesting, thanks for sharing.

    Reply

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