Macadamia nut oil is pressed from macadamia nuts. It has a high smoke point (400 to 450 degrees Fahrenheit) and a buttery taste when unrefined.
Fatty acid profile varies slightly between species of Macadamia. On average macadamia nut oil is 3 to 5% stearic acid, 9% palmitic acid, 22% palmitoleic acid, 56 to 60% oleic acid, with small amounts of a variety of other fatty acids.
See: Macadamia nut.
Desserts, chocolates, confectionery, cookies, cakes, macadamia nuts