Cookbook:Macadamia
(Redirected from Cookbook:Macadamia Nut)
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| Category | Nuts and seeds |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Nuts and Seeds
The macadamia is a nut native to Australia, and cultivated in various countries. Despite being a native of Australia, the largest producer of macadamia nuts is Hawaii.
Macadamias are crunchy and high-fat. They have a bit of a butter-like taste. Macadamias easily go rancid.
Ways to serve
[edit | edit source]- with a covering of chocolate
- with salt
- in a cookie or brownie
- in a pilaf / pilau
- in a stir-fry
- stuffed in a roast
When baking with macadamias, you might want to wash off the salt that is typically applied to the nuts before purchase, or buy unsalted nuts. The Saucepan Fudge Crackle Cookies recipe would work well with macadamias.