Fri, Jan-04-02, 23:09
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
Is this the kind to use for things like these macaroons and your choc. truffle recipe?
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Hey, greetings, GMurphy (and sorry this is SO long after your note).
I made the macaroons for Christmas, though, and thought it might help somebody else here.
I basically quickly rinsed off about a cup of macadamias (the roasted salted Mauna Loa ones) and then spread them out on a cookie sheet and popped them into a preheated 350F oven for 10 minutes, watching them the whole time. They browned nicely around the edges and smelt fabulous. Once they were cooled, into the food processor, a few pulses and "voila!" I had yummy golden macadamia crumbs with hardly any salt.
I think I'd sprinkle them on top of the macaroons in future, just to admire them, but it worked just fine and nothing was ruined.
Hope this helps somebody
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