Ingredients
36 oz/1.02 kg egg whites
1lb/454g macadamia nut TPT (8oz/227g ground macadamia nuts and 8 oz confectioners sugar)
8 oz/227 g hazelnut flour
2lb/908 g confectioners sugar
14 oz/397g all-purpose flour
6 oz/170 g pineapple purée
2 Tbs lime zest
2 lb/ 908 g sweet butter melted and browned to noisette stage
Preparation
In 20 qt mixer w/ whisk beat egg whites until frothy. Add TPT and blend.
Sift together hazelnut flour, confectioners sugar and all-purpose flour, add to whites and mix until blended. Add purée and zest, mixing until blended. Slowly add melted butter, mixing until blended. Place into flexipan molds and bake at 375 F for 10-15 minutes until golden brown. Cool
