- 75g (3oz) unsalted macadamia nuts
- 200g (7oz) caster sugar
- 4 free-range egg whites
- 250ml (9fl oz) double cream
- 50ml (2fl oz) Frangelico (hazelnut liqueur)
- bottled peaches, sliced (we like M&S Peaches in Marc de Champagne)
- you will need
- 6 to 8 pudding moulds or ramekins
- baking sheet, lightly oiled
Spread the nuts over the baking sheet. In a wide pan, stir half the sugar and 2tbsp water on a very low heat until dissolved. Turn up the heat and boil the syrup until it’s the colour of warm amber, then carefully pour it on top of the nuts and set aside to cool. Break up the cooled praline into a food processor and whizz until finely ground.
With an electric whisk beat the egg whites in a large bowl to form stiff peaks. Gradually whisk in the remaining sugar to make a thick and glossy meringue mix. In another bowl, whip the cream to soft peaks. Fold this into the meringue with the Frangelico and praline, reserving 4tbsp of praline. Spoon the mixture into the pudding moulds and freeze overnight.
Remove from the freezer and dip the moulds into a bowl of warm water to melt the parfait slightly, and run a knife around the rim of the mould. Tip on to serving plates, sprinkle with the remaining praline and decorate with peach slices.