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1
Butter the surface of a baking sheet measuring about 14 by 16 inches.
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2
Place in the freezer and let stand an hour or longer.
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3
Put the macadamia nuts and 2 tablespoons of the sugar into the container of a food processor or electric blender.
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4
Blend well.
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5
Set aside.
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6
Put the egg whites into the bowl of an electric mixer.
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7
Start beating while gradually adding the remaining 2 tablespoons of sugar.
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8
Beat until the whites are stiff and stand in peaks.
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9
Add the ground nut mixture and fold it in.
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10
Preheat the oven to 350 degrees.
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11
Spoon and scrape the meringue onto the baking sheet.
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12
Smooth it over with a spatula to make a thin layer.
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13
Place in the oven and bake 15 or 16 minutes or until the meringue layer is lightly browned.
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14
Remove from the oven.
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15
Trim the outside of the meringue neatly and evenly.
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16
If the meringue sticks, return the baking sheet to the oven until it is heated.
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17
Work quickly.
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18
Cut the meringue into strips, each about 3 inches wide.
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19
Cut these strips into triangles measuring about 3 inches to a side.
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20
Carefully, but as quickly as possible, run a metal spatula under the triangles to loosen and remove them.
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21
Let stand until cool.
