12oz.roasted + salted macadamia nuts (add a pinch of salt if your nuts aren’t salted)
1/4cupegg whites (about 2 egg whites)
Heat the oven to 350 degrees.
In the bowl of a standing mixer, combine the brown sugar and macadamia nuts. Beat on low speed and slowly drizzle in the egg whites. Increase the speed to medium-low and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. The extended beating time will breakdown the nuts and fully incorporate the egg whites and sugar, so don’t short the time.
Drop the batter in rounded tablespoons onto a greased baking sheet. Press each dough ball with the back of a spoon to form a cookie about 1/4 – 1/2 inch thick.
Bake 12 to 15 minutes, until the edges are lightly browned. Remove from oven and cool for 3-5 minutes on the baking sheet, then use a thin spatula coated with pan spray to remove the cookies to a cooling rack. The cookies will be soft but will firm up as they cool.