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Macadamia Recipes

         Macadamia shortcake slice      

            250g butter, softened to room temperature

  • 3/4 cup castor sugar
  • 4, 60g eggs
  • ½ 2 cups Self-raising flour, sifted
  • 200g (1, 1/2 cups) macadamia halves
  • 6 tablespoons warmed Apricot conserve
  • 1 tablespoon extra castor sugar
Preheat oven to 180*C. Grease a 30cmx20cm x 3-4cm deep pan and line the base with baking paper. Beat butter and sugar together in a bowl until thick and creamy, about 5 minutes. Beat in eggs one at a time beating well after each addition. Stir in flour and half the macadamias well to make quite a stiff mixture. Using a spatula spread half the cake mixture over the pan base. Spoon the conserve over. Spread remaining cake mixture over the conserve to reach pan sides. Sprinkle over remaining macadamias. Sprinkle over castor sugar. Bake for 25-30 minutes or until a skewer inserted comes out clean. Cover with baking paper if macadamias brown too much. Remove, stand 5 minutes before turning out onto a rack to cool. Cut into 24, 5cm squares. 
Macadamia chocolate mousse
  • 1 tablespoon gelatine
  • 4 tablespoons water
  • 1 tablespoon dark Rum or brandy
  • 180g white cooking chocolate, broken into pieces
  • 3, 60g eggs separated
  • 1/2 cup castor sugar
  • L300ml carton pure cream
  • 150g (1 cup) lightly roasted macadamia halves, chopped medium fine
Grease 6, 3/4-1 cup plain moulds with light oil. Set aside. In a small saucepan, soften gelatine in water with rum or brandy. Dissolve over low heat. Melt chocolate in a pan over hot water. Beat egg yolks and sugar until thick and creamy, about 5 minutes. Beat in gelatine. Gradually stir into melted chocolate until mixture is smooth and coats the spoon. Remove from heat, fold in cream and 3 tablespoons chopped macadamias. Set aside, until slightly thickened but not set. Beat egg whites to soft peaks. Fold through the mixture. Divide between prepared moulds. Press a tablespoon of macadamias into the top of each mousse. Chill until set. Dip quickly to the rim only in very hot water, invert onto plates and shake gently to release moulds. Repeat if necessary. Serve with any berries and chocolate wedges (recipe follows). Serves 6.

 

.Macadamia and apple muffin

  • Butter or oil, for greasing
  • 1 cup brown sugar
  • 2 eggs
  • ½ cup maple syrup
  • 2 cups self-raising flour
  • 1 teaspoon ground cinnamon
  • 150g macadamia nuts, coarsely chopped
  • 1 teaspoon bicarbonate of soda
  • ¾ cup buttermilk
  • 2 large apples, peeled and chopped
  • Crème fraiche or mascarpone to serve
Topping:
  • 20g unsalted butter
  • 2 tablespoons brown sugar
  • 2 large apple, unpeeled, cut into 24 wedges
  • 100g macadamia nuts, coarsely chopped

Pre-heat oven to 180C and grease a 12 cup muffin tray. Combine sugar, eggs and maple syrup in a medium bowl and whisk until thick and smooth. Sift flours and cinnamon together in a large bowl and add chopped macadamia nuts. Add bicarbonate of soda to buttermilk, stir until dissolved, then add buttermilk immediately to flour mixture, along with sugar-and-egg mixture and chopped apple. Fold in gently until just combined. Spoon mixture into muffin tray, place in preheated oven and bake for 20-25 minutes or until a cake tester withdraws clean. Stand muffins in muffin pan for 5 minutes then transfer to a wire rack to cool. Topping: Place butter and brown sugar in a small saucepan and heat gently until melted. Add apple wedges and cook until soft and syrup is thick and smooth. Add chopped macadamia nuts and stir to coat in syrup. Spoon apple and macadamia topping over each cooled muffin and serve with crème fraiche or mascarpone. Makes 12.

 Macadamia and mixed berry mille feuilles
Serves 4.

  • 4 sheets filo pastry
  • melted butter
  • 1/2 cup finely chopped raw macadamias
  • 1/4 cup caster sugar
To serve:
  • sweetened crème fraiche, double cream or fresh ricotta
  • honey roasted or butter candied macadamias
  • mixed berries
  • icing sugar
Lay a sheet of filo pastry on a clean, dry work surface. Brush lightly with butter, lay on another sheet, brush again and scatter with half the raw macadamias and castor sugar. Lay another 2 sheets on top, brushing each with butter. Sprinkle top with remaining macadamias and castor sugar. Cut stack into 12 triangles and place on a lined baking tray. Bake at 175oC for 10-12 minutes or until golden brown. Transfer to a wire rack to cool. To serve, place a filo triangle on each plate, top with a spoon of cream and scatter with a few berries and honey roasted macadamias. Repeat, then top with last triangle. Dust Mille Feuille with icing sugar just before serving.

 Macadamia and apricot crumble cake
Serves 10-12.
  • 1 cup raw macadamia nuts, chopped
  • 1 1/2 cups self raising flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • 100g unsalted butter, softened
  • 3/4 cup caster sugar
  • 3 eggs, beaten
  • 1/4 cup buttermilk
  • 8-10 fresh or canned apricot halves
Crumble topping:
  • 1/2 cup raw macadamias
  • 1/3 cup rolled oats
  • 1 tablespoon plain flour
  • 1/4 cup brown sugar
  • 1 tablespoon butter, cut in small pieces

Preheat oven to 180oC. Grease a 23cm round springform cake tin or line with baking paper. Place the chopped macadamia nuts, flour, baking powder and ginger in a food processor and blend until macadamias are ground. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg gradually, beating well with each addition. Lightly fold through half the macadamia flour mixture followed by the buttermilk. Fold through the remaining flour, then spoon into the prepared tin and smooth the top. Place apricots, skin side down, on the cake gently pressing into mixture. Using fingertips, combine the crumble ingredients and scatter over the apricots. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before lifting out onto a wire rack.  

   Macadamia and maple tartletsPastry:

  • 200g plain flour
  • 50g icing sugar
  • 150g cold butter, chopped
  • 1x60g egg
  • 1-2 tablespoons cold water

Filling:
  • 3 eggs
  • 90g brown sugar
  • 175ml maple syrup
  • 60g melted butter, cooled
  • Finely grated zest 1 orange
  • 240g (1½ cups) unsalted whole macadamias

Pastry: put the flour, sugar and butter into the food processor. Pulse until mixture forms breadcrumbs. Add the egg yolk and water and process until the mixture comes together. Roll out thinly and line 6 x 11cm individual tartlet cases. Chill for 30 minutes. Preheat oven to 180ºC. Spread nuts out on a baking tray and lightly toast in pre-heated oven, 6-8 minutes. Remove and cool on paper towels. Filling: whisk together the eggs, sugar and syrup. Stir through the butter, zest and nuts. Pour filling into prepared pastry shells and bake for 10min. Reduce oven to 160ºC and bake a further 15-20 minutes or until set. Serve warm or cold. Makes 6 tartlets

Macadamia and date muffins

  • 240g (1½ cups) halved unsalted macadamia nuts
  • 25ml macadamia oil
  • 125g raw sugar
  • 2 tblps maple syrup
  • 3 eggs, beaten
  • 125ml fresh orange juice
  • Zest of 2 oranges
  • 500ml buttermilk
  • 375g plain wholemeal flour
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 1 ½ tsp bi-carbonate soda
  • 2 cups untoasted muesli
  • 1 cup chopped seedless dates

Spread nuts onto baking tray and roast at 170ºC until golden, about 6-8min. Remove and cool on paper towels. Combine all the liquid ingredients. In a large mixing bowl, sift flour, spices and bi-carbonate of soda, add muesli anddates and mix well. Make a hole in the centre, stir in liquid ingredients with a wooden spoon, mix to combine. Cover with plastic, set aside for 1hr before baking to allow ingredients to soften. Mixture can also be left overnight, covered, in the fridge. Preheat oven to 190ºC. Remove mixture from fridge, stir through nuts. Spoon into greased muffin tins. Bake for 20min or until a skewer comes out clean. Makes 15 med muffins 

White chocolate and macadamia brownies

  • Melted butter, to grease
  • 150g white chocolate, chopped
  • 150g unsalted butter
  • 3 eggs, lightly whisked
  • 150g (1 cup) plain flour
  • 60g (1/2 cup) whole milk powder
  • 60g (1/4 cup) caster sugar
  • 1/4 tsp baking powder
  • 180g white chocolate, extra, chopped
  • 145g (1 cup) whole macadamia nuts

1. Preheat oven to 180 degrees celsius. Brush a 20cm (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing it to overhang the sides.
2. Place the chocolate and butter in a small saucepan over low heat. Cook, stirring often, for 5 minutes or until chocolate and butter melts and are well combined. Set aside to cool slightly. Add the eggs to the cooled butter mixture and stir with a wooden spoon until well combined.
3. Sift the flour, milk powder, sugar and baking powder into a medium bowl. Stir in the extra chopped chocolate and macadamia nuts. Add the butter mixture and stir until just combined.
4. Pour into the prepared pan and bake in preheated oven for 50 minutes or until moist crumbs cling to a skewer when inserted into the centre. Remove from oven and set aside to cool completely in the pan.
5. Cut into 16 squares.
To freeze (for up to 2 weeks): Place in single layers between sheets of non-stick baking paper in an airtight container. Label, date and freeze.
To thaw: Place in the fridge for 8 hours. Remove from the fridge and set aside for 30 minutes to bring to room temperature.

 Macadamia meringues
Makes 48 meringues.

  • 1 cup chopped raw macadamias
  • 1 1/4 cups sugar
  • 3 egg whites
  • Pinch of cream of tartar
  • 1 teaspoon ginger powder
  • 2 teaspoons finely diced glaze ginger
  • 48 whole macadamias

Preheat oven to 120oC. Combine the chopped macadamias and 1/4 cup of the sugar in a food processor and process until finely chopped. In a separate bowl beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining cup of sugar until sugar has dissolved and mixture is stiff. Fold in the macadamia mixture and both gingers. Place teaspoonfuls of mixture on oven trays lined with baking paper, allowing room for spreading. Top with a macadamia, and bake for 40-45 minutes or until dry and crisp but not browned. To make chocolate meringues, substitute 2 teaspoons of cocoa powder for the ginger powder. 

 Macadamia and orange Christmas cake
Serves 10-12.

  • 500g (3 cups) sultanas
  • 250g (1 1/2 cups) seedless muscatels, chopped
  • 140g pre-soaked figs, hard tops removed and chopped
  • 125g seedless dates, chopped
  • 125g (3/4 cup)mixed peel
  • 2 tablespoons orange marmalade
  • 1 teaspoon orange oil (Boyajian Pure Citrus Oils available from Simon Johnson and selected Coles supermarkets)
  • 2 teaspoons grated orange rind
  • 125ml Drambuie or whiskey
  • 200g (1 1/3 cups) macadamia halves, toasted
  • 250g soft butter, chopped
  • 250g (1 cup, firmly packed) dark brown sugar
  • 4 eggs
  • 300g (2 cups) plain flour
  • 2 teaspoons ground cinnamon
  • 60ml Drambuie or whiskey, extra

Using a triple layer of baking paper and leaving a 5cm collar above tin, line base and side of a round 22c, cake tin. Combine fruit, marmalade, orange oil and rind, Drambuie and macadamias in a bowl and mix well. Cream butter and sugar until light and fluffy, then add eggs one at a time, beating well after each. Add to fruit mixture and mix well, then stir in combined sifted flour and cinnamon and mix well. Spoon mixture into prepared tin and bake at 150oC for 3 1/4 hours, covering with foil if necessary to prevent over browning, or until cooked when tested with a skewer. Pour extra Drambuie over, and wrap cake, still in tin in a clean tea towel. Cool overnight. Keeps refrigerated in an airtight container for up to 1 month.

  Macadamia and coffee marzipan
Makes 40 slices.

  • 2 cups chopped raw macadamias
  • 2/3 cup pure icing sugar
  • 1/2 cup caste sugar
  • few drops vanilla essence
  • 1 egg white
  • 1 tablespoon premium granulated coffee or 1 teaspoon coffee essence
  • 1 cup macadamia halves extra

Blend the chopped macadamias, sugars and vanilla in a food processor until well combined. Gradually add enough egg white to bind to a coarse paste. Remove half of the mixture, kneed lightly and press into a 24cm square tin. Add coffee to remaining mixture and process until smooth. Roll out to size of tin and gently ease over top of nuts pressing down gently with hands. Cover with plastic and refrigerate at least 30 minutes before cutting into bite-sized pieces.

 Macadamia & fruit florentines
Makes about 26 biscuits.

  • 170g butter, chopped
  • 220g (1 cup) caster sugar
  • 1/4 cup honey
  • 300g macadamia halves, lightly roasted
  • 125g glace apricots or peaches, chopped
  • 125g glace orange slices, chopped
  • 250g glace pineapple slices, chopped
  • 150g dried figs, hard tops removed, soaked in boiling water for 10 minutes, drained and chopped
  • 75g glace red cherries, sliced
  • 1/2 cup desiccated coconut
  • 30g (1 cup) cornflakes
  • 1 teaspoon groung ginger
  • 220g plain flour
  • 250g dark chocolate, melted

Combine butter, caster sugar and honey in a heavy-based saucepan and stir over low heat until butter melts, sugar dissolves and mixture is well combined, then cool for 15 minutes. Combine remaining ingredients, except chocolate, in a large bowl and mix well, add sugar mixture and stir well to combine. Place an 8.5cm biscuit cutter on a baking-paper lined baking tray, fill with 2 heaped tablespoonfuls of mixture, then using a small spoon, flatten mixture to fill cutter and remove cutter. Repeat on tray 5 more times. Bake at 190oC for 10-12 minutes or until lightly browned, stand on tray for 5 minutes before transferring to a wire rack to cool. Repeat with remaining mixutre. Dip a pastry brush into melted chocolate and brush over base and side of florentines, then using a fork, make a zig zag pattern through chocolate and place on wire rack to set. Biscuits will keep in an airtight container for up to 5 days.


Macadamia rocky road
Store in a sealed container in a cool place or the refrigerator for up to 2 weeks.

  • 90g raw macadamia whole and halves
  • 200g marshmallows
  • 1/2 cup glaze cherries, chopped
  • 1/4 cup desiccated coconut (optional)
  • 500g chocolate

Toss together the macadamias, marshmallows, cherries and coconut and scatter over the base of a lined lamington tin. Melt the chocolate in a double saucepan or in a microwave and pour evenly over the top, smoothing the top. Refrigerate until set, then cut into pieces with a hot sharp knife.

 Chocolate macadamia biscotti
Makes approximately 45 biscotti.

  • 250g plain flour sifted
  • 2 tablespoons cocoa
  • 175g castor sugar
  • 1/2 teaspoon baking powder
  • 3 eggs lightly beaten
  • Grated rind of 1 orange
  • 150g roasted, raw macadamia nuts roughly chopped

Combine flour, cocoa, castor sugar and baking powder in a large bowl and mix well. In a separate bowl combine eggs, orange rind and macadamia nuts and mix well. Make a well in the centre of the dry ingredients, pour in the egg mixture and stir to form a dough. Turn dough onto a lightly floured surface and divide in half. Shape halves into logs, place on a greased and floured baking sheet and bake at 200oC for 15 minutes. Remove from oven and when cool enough to handle cut logs into 0.5cm thick slices. Place slices on baking sheets and bake a further 10-15 minutes. Cool on a wire rack then store them in an air tight container.  

Sweet macadamia pastry
Not only does substituting some of the butter in your pastry with macadamia meal add a richness of flavour and unique nutty, 'melt-in-your-mouth' texture, it is also much healthier – a bonus for today's health conscious diners! Makes 48 tartlets, 2 x 22cm pies or 4 flans.

  • 400g cups plain flour
  • 30g tablespoons icing sugar
  • 175g cup self raising flour
  • 100g butter or margarine
  • 50g tablespoons cornflour
  • 2 eggs, lightly beaten
  • 270g cups Premium Fine Macadamia Granule (Style 8)
  • 80ml cup iced water, approximately
Combine flours, macadamias and sugar in a bowl or food processor. Rub in (or process) butter until mixture resembles breadcrumbs. Add egg and enough water to make mixture just come together. Knead quickly and lightly until smooth, wrap in plastic and refrigerate at least 30 minutes or until required. Use as you would shortcrust pastry.   

 

Flavoured Macadamia Snacks

Flavoured Macadamia Snacks

Sort By:
Cashews  Roast  Salt   1kgCashews Roast Salt 1kg
Cashews Dry Roast No Salt   1kgCashews Dry Roast No Salt 1kg
Cookies & Cream Macadamia 200gCookies & Cream Macadamia 200g
Crunchy Hickory Macadamias  SUP  75gCrunchy Hickory Macadamias SUP 75g
Crunchy Hickory Macadamias SUP 200gCrunchy Hickory Macadamias SUP 200g
Crunchy Hickory Macadamias SUP 750gCrunchy Hickory Macadamias SUP 750g
Honey Roast Macadamias  SUP  75gHoney Roast Macadamias SUP 75g
Honey Roast Macadamias  SUP 200gHoney Roast Macadamias SUP 200g
Honey Roast Macadamias  SUP 750gHoney Roast Macadamias SUP 750g
Honey Roast Macadamias 30g foil bag  x 50Honey Roast Macadamias 30g foil bag x 50
Lamington Chocolate Macadamias 200gLamington Chocolate Macadamias 200g
Macadamia Meal SUP  750gMacadamia Meal SUP 750g
Maple Pancake Macadamias 200gMaple Pancake Macadamias 200g
Peanuts Salted 1kgPeanuts Salted 1kg
Raw Macadamias ST2 SUP 200gRaw Macadamias ST2 SUP 200g
Raw Macadamias Style 4 1kgRaw Macadamias Style 4 1kg
Raw Macadamias Style 6 Chips C B 1 KGRaw Macadamias Style 6 Chips C B 1 KG
Roast Only Macadamias SUP 200gRoast Only Macadamias SUP 200g
Roast Salt Macadamias  SUP  75gRoast Salt Macadamias SUP 75g
Roast Salt Macadamias  SUP 200gRoast Salt Macadamias SUP 200g
Roast Salt Macadamias  Sup 750gRoast Salt Macadamias Sup 750g
Roasted Salted Macadamias 30g Foil Bag x 50Roasted Salted Macadamias 30g Foil Bag x 50
Rosemary & Sea Salt Macadamias 200gRosemary & Sea Salt Macadamias 200g
Rosemary & Sea Salt Macadamias 750gRosemary & Sea Salt Macadamias 750g
Rosemary & Sea Salt Macadamias 75gRosemary & Sea Salt Macadamias 75g
Salt & Vinegar Macadamias 200gSalt & Vinegar Macadamias 200g
Salted Caramel Chocolate Macadamias 200gSalted Caramel Chocolate Macadamias 200g
Sour Cream & Onion Macadamias SUP 200gSour Cream & Onion Macadamias SUP 200g
Toasted Macadamia Muesli Sup 750gToasted Macadamia Muesli Sup 750g
Wasabi Macadamias SUP 200gWasabi Macadamias SUP 200g
Wasabi Macadamias SUP 750gWasabi Macadamias SUP 750g
MACADAMIA SALES THE FIRST CHOICE NATURALLY

MACADAMIA SALES THE FIRST CHOICE NATURALLY



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