Macadamia Nut Butter Recipes
MACADAMIA NUT BUTTER BUTTERCREAM ICING
This icing is to die for. My friends and I created it for a wedding cake, but is tastes amazing on chocolate cupckes! I find you have to play with the flavour when it comes to adding the macadamia nut butter. Start with the half cup and taste. Slowly increase until you reach the intensity you like. You could defintely change the nut butter to a different nut if you preferred. To make this recipe vegan, leave out the meringue powder.
Provided by CupcakeAngel
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Dissolve salt in water.
- Cream shortening, vanilla and water in a standup mixer.
- Mix the meringue powder into the icing sugar.
- Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
- Whip icing on high for a minute or so until creamy.
- Add the macadamia nut butter and mix on high for another minute or so.
Nutrition Facts : Calories 1230.5, Fat 68.3, SaturatedFat 19.7, Sodium 56, Carbohydrate 159.8, Sugar 156.7
MACADAMIA NUT BUTTER
Many recipes call for it and it's not readily available outside Australia but you can use this method to create your own peanut butter, pecan butter, brazil nut butter, hazelnut butter, almond butter or any nut butter you like. Am guessing at how much it will yield and listed it twice so RZ would recognize it. After looking at one of Jubes fish recipes, I have wondered if this could be used in savory dishes that have a butter and nut combination??
Provided by WiGal
Categories Australian
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Simply place the nuts in a heavy-duty food processor and process continually until smooth.
- A 'crunchy' nut butter will typically take about 3 minutes' worth of processing and a smooth nut butter will take 5 minutes' worth of processing.
Nutrition Facts : Calories 3590.2, Fat 378.9, SaturatedFat 60.3, Sodium 25, Carbohydrate 69.1, Fiber 43, Sugar 22.9, Protein 39.5
ROASTED MACADAMIA BUTTER
Macadamia nuts have the highest level of monounsaturated fats, but they are also expensive, since the macadamia tree only produces nuts after seven to 10 years. Making your own nut butter ensures that it contains just nuts - and none of the sugar or hydrogenated oils that some brands include. The roasted macadamia nuts are central to this butter, but try blending in pitted medjool dates for a little sweetness or folding in toasted coconut flakes for a tropical flavor. Spoon this macadamia nut butter over warm pancakes or waffles, or whisk a spoonful of the nut butter into salad dressings to add depth.
Provided by Kay Chun
Categories easy, quick, snack, dips and spreads
Time 20m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 15 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
- Place nuts in a food processor and purée until smooth, about 2 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Macadamia butter will keep in an airtight container in the refrigerator for at least 3 weeks.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 24 grams, Carbohydrate 6 grams, Fat 30 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 2 milligrams, Sugar 2 grams
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