Nuts

Paste

Macadamia paste is a dense, finely ground concentrate of macadamia meats milled until oil binds the particles into a thick, luxurious mass. Richer than flour because fat stays in the grind, it is the pastry base for white-chocolate pairings, premium ice-cream inclusions, and dairy-free cream cheese styles that want mild buttery body. Pale paste starts from light meats; deeper paste starts from roasted stock. Soften stiff paste with a spoon of warm water, milk, or syrup before folding into foams. Quality paste smells sweet-buttery; oxidised paste smells like paint and should be thrown out. Seal tightly and refrigerate—surface oil turns first. Chefs reach for this when they want macadamia presence without crunchy pieces, or as a cost-effective use of broken styles that still taste premium.