Name: Pineapple Macadamia Nut Meringue Pies
Cook time: 2 hr
Total time: 2 1/2 hr
Yield: Makes 12 miniature pies
Ingredients: 3/4 cup salted macadamia nuts (about 3 ounces); 1 cup all-purpose flour; 2 tablespoons sugar; 1/4 teaspoon salt; 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes; 1 large egg, lightly beaten; 3 tablespoons unsalted butter; 2 1/4 cups diced (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet"); 1/4 cup packed light brown sugar; 1 tablespoon fresh lemon juice; 2 large egg whites; 1/8 teaspoon cream of tartar; 1/4 cup sugar; 12 (2- to 2 1/2-inch) metal pie plates or a mini-muffin pan with 12 (1/8-cup) cups; an offset metal spatula

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Photo by Martyn Thompson

There's something inherently festive about these tiny pies, packed full of sunny pineapple and capped with airy meringue. And since they're portable, guests can nibble while conversing.

Cooks' Note

·Unbaked pie shells can be chilled, covered, up to 1 day.
·Pie shells can be baked 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
·Pies can be baked 4 hours ahead and kept at room temperature.
·The egg whites in the meringue will not be fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute liquid pasteurized egg whites.

Recipe notes

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