300g icing sugar, sifted
300g macadamias, finely chopped
5 egg whites
Pinch of cream of tartar
⅓ cup caster sugar
red and brown food colouring
Line 4 baking trays with non-stick baking paper.
In a large bowl combine the icing sugar and macadamias.
Whisk egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Add the caster sugar 1 tablespoon at a time, and whisk until dissolved. Stir meringue into macadamia mixture then divide in half. Tint one half red and the other half brown.
Spoon 1 teaspoon of the mixture into rounds onto baking paper then repeat with other mixture. Set meringues aside, uncovered, on trays for 1 hour to help minimise cracking.
Preheat oven to 150°C and bake meringues for 20 minutes or until firm when touched, 2 trays at a time, swapping the top rack tray with the middle rack tray half way through cooking to ensure an even result. Remove from oven and cool on trays.
½ cup raspberries
¼ cup water
¼ cup caster sugar
250g unsalted butter, softened
150g icing sugar, sifted
1 ½ teaspoons coffee powder dissolved in ½ teaspoon warm water
1 teaspoon rosewater