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Ghostly macadamia meringues

Ghostly macadamia meringues

The chopped macadamias in these simple meringues adds extra crunch and bite for Halloween.


2 egg whites

125 grams caster sugar

75 grams macadamia nuts – chopped

Extra macadamias for eyes

Preheat oven to 150c
Line oven tray with baking paper and lightly grease with non stick kitchen spray. Set aside.

In a clean bowl, whisk egg whites using electric mix until soft peaks form. Slowly add in sugar while still mixing, until all sugar is added and the mixture has a nice shine. Using a spatula, gently fold chopped macadamias through the mixture.

On the prepared baking tray use two teaspoons or a piping bag with large nozzle to prepare individual meringues onto tray. Ensure you create a small ‘whip’ at the top of the meringue for the ghost shape. Use extra macadamias cut into quarters for the ghost eyes.
Bake in oven for 45 minutes.

When complete, turn oven off and allow meringues to cool in oven with door open. Once cooled you can use a small amount of melted chocolate to define ghost eyes or other features.

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