Light, fluffy meringues poached in a vanilla and macadamia infused milk, served with macadamia and strawberry jam
100g castor sugar
15 raw macadamia nuts
1 teaspoon vanilla extract
Strawberry jam to serve
Ground 10 macadamia nuts until it's a rough meal.
Combine milk, macadamia meal and vanilla in a small saucepan. Bring to the boil and remove from heat. Infuse for half an hour and strain.
Beat egg whites until medium peaks form.
Slowly add the sugar. Beat until stiff and glossy.
Place strained milk back into the saucepan and bring to a simmer.
Spoon dollops of the meringue into the milk. Turn when the meringues expand. (You'll inevitably get milk skins on the meringues but you get remove them later.)
Remove and drain on paper towels. (Wipe off any bits of milk skin.)
Serve with finely chopped macadamia and strawberry jam. Check out my strawberry jam recipe here.