food photos
recent posts
A Macadamia Kiss For You!
Date: May. 19th 2006
Category: Cookies and Bars
Email This
| 
Add to del.icio.us
This Cream Puff happens to believe that baking and love make the world go round. So on this Friday, to help get you ready for the weekend, I’ve baked a lovely cookie from the best cookie book in the world.
I wish you a wonderful day and a beautiful weekend.
A Macadamia Kiss from me to you.
Ciao!
Macadamia Kisses
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!
Note: Makes about 60 Meringue Kisses. Store in an airtight container for up to a week.
Technorati tags: meringue, macadamia nuts, baking
30 Comments
Post a Comment
extras
.Magazine Mondays
Click here for more info!
Categories
- 2006 FIFA World Cup
- 2006 Winter Olympics
- Antipasti
- Baking Class
- Beans and Legumes
- Beverages
- Bread
- Brunch
- Cakes, Cheesecakes, Cupcakes and Muffins
- Canada
- Canadian Blogging By Post
- Chocolate
- Choux Pastry
- Christmas
- Coconut
- Comfort Food
- Cookbooks
- Cookies and Bars
- Cooking Italy
- Dairy
- Daring Bakers
- Dessert and Pastry
- Drinks
- Events
- Fish and Seafood
- Flavour of the Month
- Food Blog Awards
- Food of Piemonte
- Fruit
- Gnocchi, Pasta, Pizza and Rice
- Ice Cream
- Italian Sweets
- La Festa al Fresco
- Lemon
- Magazine Mondays
- Meat and Poultry
- MEMEs
- News
- Panini, Sandwiches and Tramezzini
- Pies and Tarts
- Potlucks
- Preserves
- Salads and Dressings
- Soup
- Sugar High Fridays
- Sweet Snacks
- The Daring Bakers
- The Daring Cooks
- The Travelling Cream Puff
- Treasured Family Recipes
- Uncategorized
- Vegetables
- Weblogs
More Links
- Alpineberry
- Caramels, Bonbons et Chocolats
- Confessions of a Cardamom Addict
- Cherry's English Kitchen
- It's My Life
- Tip of the Iceberg
- DavidLebovitz.com
- Dessert First
- Eye for a Recipe
- Hungry In Hogtown
- Jumbo Empanadas
- Kochtopf
- Le Moulin
- Make Life Sweeter!
- Living Venice … and Beyond
- Italian Cooking Recipes
- Joonbug.com (New York)
- Once Upon A Feast
- Pinch My Salt
- Posie Gets Cozy
- Rubber Slippers in Italy
- Scrumptious Street
- Seven Spoons
- Still Life With
- The Flying Apple
- The Second Helping House
- My Kitchen in Half Cups
- Winosandfoodies
- Winter Skies, Kitchen Aglow
- 101 Cookbooks
- A Blithe Palate
- ACE Bakery
- All Recipes
- All Things Edible
- Scones, Muffins, and Tea Cakes
- Trattoria Cooking
- Dip It!
- Panini, Bruschetta, Crostini
- Chez Panisse Vegetables
- Perfect Cakes
- Chez Panisse Fruit
- Italy in Small Bites
- Marcella Says
- Once Upon a Tart
- The Cook and the Gardener
- The Weekend Baker
- Chez Panisse Desserts
- Essentials of Classic Italian Cooking
- The Good Cookie
- Lorenza's Pasta
- The Barefoot Contessa Cookbook
- Barefoot Contessa Parties!
- The Babbo Cookbook
- Rustico
- Barefoot Contessa Family Style
- The Complete Book of Baking
- How to Be a Domestic Goddess
- An Alphabet of Sweets
- Death By Chocolate Cookies
- Canadian Living Cooks Step By Step
- Breads from the La Brea Bakery
- The Art of Eating Well
- On Food and Cooking
- The Pie and Pastry Bible
- The All New, All Purpose Joy of Cooking
- The Magnolia Bakery Cookbook
- The Cake Bible
- Baking with Julia
- Italy Al Dente
- The Food of Italy
- The Silver Spoon
- Celebration Breads
- Williams-Sonoma Collection: Dessert
- More From Magnolia
- Paris Sweets
- Pure Chocolate
- Cheesecakes
- Biscotti
- Sweet Miniatures
- Afternoon Delights
- Luscious Chocolate Desserts
- The Simple Art of Perfect Baking
- Essentials of Baking
- The King Arthur Flour Baker's Companion
- The King Arthur Flour Cookie Companion
- Easiest and Best Coffee Cakes and Quick Breads
- Out to Brunch
- Barefoot in Paris
- Everyday Italian
- Wanda's Pie in the Sky
- For the Love of Soup
- Truly Madly Pasta
- The ACE Bakery Cookbook
- Salad Dressing 101
- Biscuit Bliss
- Party Nuts!
- French Farmhouse Cookbook
- Fagioli
- Avventura
- Bittersweet
- Home Baking
- Bread Made Easy
- Soffritto
- Pasta!
- Caprial's Desserts
- The Great Chocolate Book
- Risotto
- Bread
- Brunch
- Buonissimo!
- Recipes from an Italian Terrace
- A Passion for Chocolate
- Basic Italian
- Simple Italian Sandwiches
- Mediterranean Street Food
- The French Market
- Patricia Wells' Trattoria
- The Italian Baker
- A Thousand Days in Venice
- Julia and Jacques Cooking at Home
- The Zuni Cafe Cookbook
- All About Braising
- Zingerman's Guide to Good Eating
- The Cake Book
- Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
- Larousse Gastronomique
- Baking: From My Home to Yours
- The Chef's Table
- Chez Panisse Pasta, Pizza, Calzone
- Rose's Christmas Cookies
- A Passion for Piedmont
- The Buttercup Bake Shop Cookbook
- Williams-Sonoma Collection: Cake
- Italian Farmhouse Cookbook
- The New Food Lover's Companion
- Pizza (Williams-Sonoma Kitchen Library)
- Luscious Lemon Desserts
- A Passion for Desserts
- Caramel
- Delicious Dips
- Luscious Berry Desserts
- The San Francisco Ferry Plaza Farmer's Market Cookbook
- Cupcakes!
- A Passion for Ice Cream
- Coffee Cakes
- A Sweet Quartet
- Sunday Suppers at Lucques
- Kitchen Sense
- Cheese: A Connoisseur's Guide to the World's Best
- Wing It!
- Beautiful Breads and Fabulous Fillings
- The Best Quick Breads
- Iced Tea
- Artisan Baking
- Bread for Breakfast
- The Cheese Board: Collective Works
- Les Halles Cookbook
- Simple Soirees
- Twelve: A Tuscan Cook Book
- Al Forno
- Italian Vegetables
- Meze
- The Lost Art of Baking With Yeast: Delicious Hungarian Cakes & Pastries
- BakerBites
- Baking and Books
- La Tartine Gourmande
- BetterBaking.com
- Cottage Chic Living by Cherry Menlove
- Chez Pim
- Chocolate & Zucchini
- Chocolatier
- The Cookbook Store
- Cooking.com
- Cook's Illustrated
- La Cucina Italiana On Line
- Cucina Testa Rossa
- Delicious Cafe
- Delicious Days
- Epicurious
- Flickr
- Food & Wine
- Foodbeam
- Foodieblogs.net
- FoodieView
- Food for Thought - A Foodtv.ca blog
- Golda's Kitchen
- Il Forno
- International Recipes
- Is My Blog Burning?
- ItalianMade.com
- Joy Of Cooking
- Our Adventures in Japan
- Kitchen Connaisseur
- La Toile Maison
- Leite's Culinaria
- Lidia's Italy
- Lori Longbotham
- Lucullian Delights
- Market Hall Foods
- Living in Florence
- Michaelaram.com
- Monika Korngut's Delicious Living
- Orangette
- Pastry Arts and Design
- Pastry Chef Central
- Real Baking with Rose Levy Beranbaum
- The Republic of Tea
- ReTorte
- Rustico Cooking
- Saveur
- Simply Recipes
- Slashfood
- Taste T.O.
- The Cooking Adventures of Chef Paz
- The Perfect Pantry
- Tish Boyle: Sweet Dreams
- Tomato_Kumato
- The Traveler's Lunchbox
- The Vanilla.COMpany
05/19/06 at 1:39 am
You know I was just flipping through my copy of Chocolatier magazine and saw this cookbook! Have a nice weekend, Ivonne!
05/19/06 at 3:12 am
Those macadamia kisses look awsome!
Have a nice weekend!
05/19/06 at 6:31 am
Yummy, yummy, yummy! Pity I can’t find macadamia nuts here…
05/19/06 at 6:42 am
I’ve been lamenting the lack of Hershey’s kisses in Melbourne (seriously, cannot find them ANYWHERE) to make presents out of - but these will work very nicely instead!
Absolutely gorgeous
Man, I wish I lived in your kitchen pantry!
05/19/06 at 8:54 am
i am now officially on a macademia nut hunt! i take it you would recommend buying that cookie book?!
05/19/06 at 9:51 am
They look super Ivonne - another cookie to add to my to-make list. Have a great long weekend!
05/19/06 at 10:06 am
Mmm … macadamia macaroons! These look absolutely delicious, Ivonne!
05/19/06 at 10:09 am
Hi Ivonne,
These look so good that I’m tempted to run up to the grocery store right now to buy the ingredients so I can bake a batch for my friends!!
Have a super weekend!
Bruno
05/19/06 at 10:18 am
Damn you, Creampuff! Now look what you made me do - I’ve gone and ordered another cookbook!
Those are beautiful.
05/19/06 at 10:20 am
Oh, yum. I love anything with macadamias ….. these look incredible!
05/19/06 at 11:34 am
They look so pretty — ephemeral and light.
And delicious!
05/19/06 at 11:58 am
Meringues! I have conquered meringues and am no longer afraid! These look beautiful, Ivonne =) Might have to go shopping for some macadamia nuts this weekend
05/19/06 at 1:17 pm
Adorable, Ivonne!
I love how the shape of the kisses echoes the rosebuds in the background.
Have a good weekend!
05/19/06 at 1:18 pm
I already decided to make cookies this weekend. We call choc chip cookies cookies here (UK). We have biscuits for the rest of them
Nice pic
05/19/06 at 2:26 pm
Happy long weekend Ivonne!
And thanks for sharing the recipe =)
05/19/06 at 2:38 pm
I am SO making these this weekend. They look so beautiful. Happy weekend to you!
05/19/06 at 2:48 pm
Ivonne,
They sound fantastic and your photo is simply beautiful.
05/19/06 at 3:46 pm
Ivonne, that photo is gorgeous! Roses and ‘kisses’ - so pretty and perfect. I love baking cookies, so I’m going to take your recommendation and hunt that cookbook down.
Have a great weeked!
05/19/06 at 6:48 pm
They look too perfect to eat.
05/19/06 at 7:52 pm
That is the best cookie book…I love it.
05/19/06 at 9:00 pm
Oh my goodness.
And I actually *have* macadamia nuts in the kitchen.
I must see if I can make these up…
j
05/19/06 at 11:00 pm
Maybe it’s time to dust this cookbook off…
05/19/06 at 11:59 pm
Reading through the comments I am surprised at the number of people who do not consider macadamia nuts to be a kitchen staple
Just kidding…these cookies look divine Ivonne!
05/20/06 at 4:59 am
Lovely “baci” Ivonne, they look so good with the roses in the background. Un tès bon weekend à toi!
05/20/06 at 10:53 am
Hi everyone,
Thank you so much for your lovely comments and for your wishes for a good weekend.
All the best and enjoy the cookies!
05/20/06 at 10:54 am
Ivonne, il tuo blog è una meraviglia, mi emoziona ogni volta che ci entro!
05/20/06 at 11:56 am
Hi Ivonne,
What a wonderful delicate photograph! Very inspiring!
05/20/06 at 10:33 pm
Ivonne they are so pretty, oh so pretty!!
Kisses right back at ya lovely lady!
xxxx
05/23/06 at 9:18 am
hello ivonne! look at those gorgeous macadamia meringues. your blog smiles at me from the screen, and i can practically smell all the good food you’re cooking up! hoping your classes continue to go well, cheers,
05/24/06 at 2:36 pm
Ciao Cannella,
Come sei dolce!
Hi Catherine,
Glad you like it!
Hi Bron,
You’re too sweet!
Hi Kelli Ann,
So nice to hear from you! All the best!