Truly a dessert without rival, it can be a challenge to make, but it’s worth the effort to perfect it.
INGREDIENTS:
For the Meringue
Set A:
7 egg whites
1 tsp. cream of tartar
1/2 cup granulated sugar
Set B:
1/2 cup powdered sugar
2 Tbsps. cornstarch
1 1/4 cups cashew nuts, chopped
For the Frosting
Set A:
7 egg yolks
3/4 cup granulated sugar
1/4 cup rum
Set B:
2 cups Soft Unsalted Butter, at room temperature
1 tsp. vanilla extract 1 tsp. salt
Set C:
1 cup macadamia nuts
PROCEDURE:
For the Meringue
A. Beat egg whites with cream of tartar until frothy. Gradually add sugar then beat until stiff peaks.
B. Combine powdered sugar, chopped cashews, and cornstarch, then fold into meringue.
C. Pour into a greased, parchment–lined tray with cake rings, then bake until crispy and light golden brown.
For the Frosting
A. In a bain-marie or double boiler, combine Set A ingredients and mix until light and frothy.
B. In a mixer with a whisk attachment, transfer Set A mixture and mix. Gradually add Set B ingredients and mix until stiff peaks form.
C. Layer baked meringue with frosting on top of each layer. Top with macadamia nuts, and chill to set.