Method

• 1.
  Preheat oven to 120°C. Mark 3 sheets of baking paper with a 20cm circle and turn face down onto baking trays.
• 2.
  Empty caramel into a small bowl and whisk until smooth. Measure 1/3 cup of the caramel and transfer to a separate bowl. Reserve remaining caramel. Set aside 10 macadamias for garnishing. Process remaining macadamias and chocolate in a food processor until finely chopped. Add cocoa and cornflour. Process until combined.
• 3.
  Place 6 eggwhites in the bowl of a mixer and beat until soft peaks form. Gradually add 1 1/2cups of the sugar, beating continuously, until stiff and glossy.

• 4.
  Add a large dollop of the meringue to the bowl with 1/3 cup of caramel and stir to combine. Lightly fold caramel meringue mixture and half the chocolate-nut mixture through remaining meringue.
• 5.
  Divide meringue evenly between trays and smooth out to cover circles. Bake for 1 hour 20 minutes. remove from oven and carefully slide paper and meringue onto wire racks to cool.
• 6.
  Re-line trays, and repeat steps for meringue mixture using remaining eggwhites, sugar, chocolate-nut mixture and another 1/3 cup of the caramel in batches to make 6 meringue layers in total.