Preparation Method
- Preheat the oven to 225°F (107°C) with 2 racks set evenly spaced in the middle positions. Line 2 cookie sheets with parchment paper. Set aside.
- In the mixing bowl of the stand mixer fitted with the whisk attachment, beat egg whites and vanilla extract on medium-high (7–8) speed until foamy, 50–60 seconds. Add granulated sugar slowly in a steady stream. Scrape down the bowl and continue beating until the meringue is shiny and very soft peaks form, 30–40 seconds.
- Spoon the meringue onto the prepared cookie sheets in 1½- to 2-inch (4- to 5-centimeter) dollops.
- Bake until firm and lightly browned, about 2 hours. Remove and let cool completely.
- Place chocolate in a microwave-safe bowl. Microwave on high in 10- to 20-second intervals, stirring until the chocolate is melted.
- Dip the cookies in the melted chocolate so one half is coated and sprinkle with chopped macadamia nuts. Place the cookies on a cookie sheet. Let stand until set.
Pro Tip
Before making the meringue, clean the mixing bowl with half a lemon; this eliminates any residual fat and adds acid for a sturdier meringue.
