Food & Cooking Recipes Dessert & Treats Recipes Chocolate-Macadamia Semifreddo 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: 5 cups Use this recipe when making our Semifreddo Profiteroles. Ingredients ⅔ cup salted macadamia nuts 4 ounces bittersweet chocolate, coarsely chopped ⅔ cup sugar 1 ⅓ cups heavy cream 3 large egg whites ¼ teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Toast nuts on a baking sheet until pale golden brown, about 10 minutes. Let cool completely. 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. Beat 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 egg whites in the clean bowl of electric mixer fitted with the whisk attachment until soft peaks form. Add vanilla and remaining 1/3 cup sugar; beat until stiff peaks form. Fold egg whites into whipped cream; gently fold in nut mixture. Spoon into a glass baking dish; smooth with a rubber spatula. Press plastic wrap on surface; freeze at least 4 hours. Cook's Notes Freeze up to 1 week.Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Rate it Print