Ingredients

Makes 5 cups

　　2/3 cup salted macadamia nuts

　　4 ounces bittersweet chocolate, coarsely chopped

　　2/3 cup sugar

　　1 1/3 cups heavy cream

　　3 large egg whites

　　1/4 teaspoon pure vanilla extract

　　

Step 1

Preheat the oven to 350°F. Toast the nuts on a baking sheet until pale golden brown, about 10 minutes. Let cool completely.

　　

Step 2

Pulse the nuts and chocolate in a food processor until coarsely ground. Add 1/3 cup sugar; pulse until combined, about 7 times (do not overprocess; mixture should not form a paste). Set aside.

　　

Step 3

Beat the cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Transfer to a large bowl; cover with plastic wrap, and refrigerate. Meanwhile, beat the egg whites in the clean bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the vanilla and remaining 1/3 cup sugar; beat until stiff peaks form.

　　

Step 4

Fold the egg whites into the whipped cream; gently fold in the nut mixture. Spoon into a glass baking dish; smooth with a rubber spatula. Press plastic wrap on the surface; freeze at least 4 hours, and up to 1 week.

　　Cooks' Note

　　Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.