Macadamia Meringue Triangles

• Butter for greasing a baking sheet
• 1 cup whole macadamia nuts, about 1/4 pound
• 4 tablespoons sugar
• 3 egg whites

1. Butter the surface of a baking sheet measuring about 14 by 16 inches.
2. Place in the freezer and let stand an hour or longer.
3. Put the macadamia nuts and 2 tablespoons of the sugar into the container of a food processor or electric blender.
4. Blend well.
5. Set aside.
6. Put the egg whites into the bowl of an electric mixer.
7. Start beating while gradually adding the remaining 2 tablespoons of sugar.
8. Beat until the whites are stiff and stand in peaks.
9. Add the ground nut mixture and fold it in.
10. Preheat the oven to 350 degrees.
11. Spoon and scrape the meringue onto the baking sheet.
12. Smooth it over with a spatula to make a thin layer.
13. Place in the oven and bake 15 or 16 minutes or until the meringue layer is lightly browned.
14. Remove from the oven.
15. Trim the outside of the meringue neatly and evenly.
16. If the meringue sticks, return the baking sheet to the oven until it is heated.
17. Work quickly.
18. Cut the meringue into strips, each about 3 inches wide.
19. Cut these strips into triangles measuring about 3 inches to a side.
20. Carefully, but as quickly as possible, run a metal spatula under the triangles to loosen and remove them.
21. Let stand until cool.

butter, nuts, sugar, egg whites

Taken from cooking.nytimes.com/recipes/1980 (may not work)