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| − | {{nut}} | + | {{wikipedia::Macadamia|Macadamia}} |
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| − | [[Image:MacadamiaARS.jpg|right|thumb|macadamia nuts]]
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| − | The '''macadamia''' is a [[Cookbook:Nut|nut]] native to [[Cookbook:Cuisine of Australia|Australia]], and cultivated in various countries. Despite being a native of Australia, the largest producer of macadamia nuts is Hawaii.
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| − | Macadamias are crunchy and high-[[Cookbook:Fat|fat]]. They have a bit of a [[Cookbook:Butter|butter]]-like taste. Macadamias easily go rancid.
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| − | ==Ways to serve==
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| − | *with a covering of [[Cookbook:Chocolate|chocolate]]
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| − | *with [[Cookbook:Salt|salt]]
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| − | *in a [[Cookbook:Cookie|cookie]] or [[Cookbook:Brownie|brownie]]
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| − | *in a pilaf / pilau
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| − | *in a [[Cookbook:Stir-frying|stir-fry]]
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| − | *stuffed in a [[Cookbook:Roasting|roast]]
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| − | When [[Cookbook:Baking|baking]] with macadamias, you might want to wash off the [[Cookbook:Salt|salt]] that is typically applied to the nuts before purchase, or buy unsalted nuts. The [[Cookbook:Saucepan Fudge Crackle Cookies|Saucepan Fudge Crackle Cookies]] recipe would work well with macadamias.
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| − | {{Wikipedia|Macadamia}}
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