This recipe is a very simple solution for a festive snack for parties. The mixture of chocolate with the subtle tastes of sugar and salt goes well with any drink.

Ingredients Metric US Volume
Macadamia nuts, whole 500 g 17.6 oz 4 cups
Egg whites 13 g 0.5 oz 1 tbsp
Sugar 30 g 1.1 oz 2 tbsp
Sea salt, coarse 18 g 0.6 oz 1 tbsp + 1 tsp
White couverture, tempered 1000 g 35.3 oz 7 cup + 2 tbsp
1561 g 55.1 oz


1 Moisten the macadamia nuts with the egg whites. Sprinkle the sugar and salt over the nuts and toss to coat.

2 Spread the nuts evenly on a sheet pan and roast at 340&F/171.1&C until golden brown.

Let cool.

3 Mix the nuts with the tempered white couverture.

4 Spoon the mixture onto parchment paper and spread with a spatula into an even layer.

5 Let sit for 30 minutes at room temperature to allow the couverture to set.

6 Break or cut into serving-size portions, about 11 g/0.4 oz each.

7 Store in an airtight container in a cool, dark place.


For Hazelnut Bites, which are lower in fat, replace the macademia nuts with skinned hazelnuts and use tempered milk couverture in place of the white couverture. Increase the quantity of egg whites to 20 g/0.7 oz/1 tbsp + 1 tsp, increase the quantity of sea salt to 40 g/1.4 oz/2 tbsp, and omit the sugar.