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.