Macadamia Angel Tart

Macadamia Angel Tart


3 egg whites, room temperature

1/2 tsp vinegar

1/4 tsp vanilla

dash salt

2/3 cup granulated sugar

Beat egg whites until foamy, add vinegar, vanilla and salt. Continue beating slowly adding sugar until egg whites are stiff.

Place in a pastry bag and pipe into any form desired making sure to pipe a rim around edge of whatever form made.

Bake at 300 degrees for 45 minutes and cool completely.


1/2 cup water

1/2 lb. marshmallows

2 eggs yolks

dash salt

1 tsp. vanilla

1/4 tsp nutmeg

1/2 cup heavy cream

1 cup macadamia nuts, chopped

Combine water and marshmallows in a double boiler until marshmallows are melted. Beat the egg yolks, stir in a small amount of hot marshmallow mixture to the yolks. Add the tempered yolks to the remaining hot marshmallow mixture and stir until slightly thickened.. Remove from from heat and stir in salt, vanilla and nutmeg. Chill until filling begins to set , then beat the heavy cream until fluffy. Fold in whipped cream and nuts into chilled mixture.

Spread the filling into the cooled tart shell. Top the filled shell with macerated fresh berries.

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