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1 cup raw Macadamia nuts
3 TBS sugar
2 large egg whites
a pinch of salt (If you are using salted macadamias, skip the salt)
1/4 tsp vanilla extract
Sliced hazelnuts (or almonds or macadamias)
dried or fresh berries
Equipment: Silpat or parchment, not wax or foil (because you really don’t want to struggle to get this piece of heaven off it. An absolute must!). OPTIONAL Equipment: Piping bag and tip of your choice.
1. Preheat to 325°F. Line two baking sheets with Silpat or parchment paper.
2. Pulse nuts and sugar in a food processor or blender until finely ground. Scrape into a large bowl.
3. Beat egg whites and salt in another large bowl with an electric mixer on medium-high speed until stiff peaks form.
4. Using a silicone spatula, fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.
5. Use a 1/2-1 TBS sized scooper instead of the piping bag for less mess and faster prep time. OR Transfer the mixture to a disposable piping bag and snip off the tip. Pipe the batter on the Silpat, making sure to keep a uniform size under 1 inch in diameter, as well as maintaining a finger’s distance between cookies.
6. Tap the baking sheet a few times on the counter, this will help spread the cookie and give a flat cookie with a good snap.
7. Sprinkle the cookie batter with optional garnish.
8. Place the baking sheet in the center of the oven and bake until golden brown, 5-7 minutes. Switch the pans back to front. Keep an eye on it; it goes from golden brown to brown very quickly, given the tiny size.
9. Let cool on the baking sheets for 5 minutes. Gently transfer the buttery cookies to a wire rack to cool completely.
10. Store in an airtight container for up to a week. But I bet it won’t last that long.
Around about 8pm last night I got the feeling I wasn’t up for a night out after all :0(. So instead I decided to go out for dessert at Chili’s with my family :0).
Since Saturday’s are my “diet-gone-wild” days I get to eat what ever and how ever much of it I want I decided to top the day off with cake… and ice cream with chocolate syrup and caramel… and nuts.
It’s a shame Chili’s doesn’t carry whipped cream!
The funny thing is, we ordered the chocolate molten cake with an extra scoop of ice cream on the side… what we got was the chocolate chip molten cake without the extra scoop.
We’d never tried the chocolate chip one before and figured now was as good a time as any. So, we ate it anyway and made sure we let our server know about the mix up. He tells us it was for another table and rushed back to make sure they were taken care of.
Then he returns to the table with the chocolate molten cake we’d originally order since it was already made… AND the extra scoop of ice cream!
Between the 5 of us we took care of them both with no problem.
I actually felt bad that I ordered that delicious “El Nino” drink too. But, since I can’t drink it any other day of the week I figured, “why the heck not!”