Macadamia Meringue Triangles - butter

Method

• Butter the surface of a baking sheet measuring about 14 by 16 inches.
• Place in the freezer and let stand an hour or longer.
• Put the macadamia nuts and 2 tablespoons of the sugar into the container of a food processor or electric blender.
• Blend well.
• Set aside.
• Put the egg whites into the bowl of an electric mixer.
• Start beating while gradually adding the remaining 2 tablespoons of sugar.
• Beat until the whites are stiff and stand in peaks.
• Add the ground nut mixture and fold it in.
• Preheat the oven to 350 degrees.
• Spoon and scrape the meringue onto the baking sheet.
• Smooth it over with a spatula to make a thin layer.
• Place in the oven and bake 15 or 16 minutes or until the meringue layer is lightly browned.
• Remove from the oven.
• Trim the outside of the meringue neatly and evenly.
• If the meringue sticks, return the baking sheet to the oven until it is heated.
• Work quickly.
• Cut the meringue into strips, each about 3 inches wide.
• Cut these strips into triangles measuring about 3 inches to a side.
• Carefully, but as quickly as possible, run a metal spatula under the triangles to loosen and remove them.
• Let stand until cool.