filling:

• 1 cup blueberries
• 1/3 cup sugar
• 4 tbsp butter
• 2 large eggs
• 1 1/2 tbsp fresh lemon juice
• 1 1/2 tsp cornstarch

cookies:

• 1/3 cup macadamia nuts, finely ground
• 1/2 cup sugar
• 1 tsp salt
• 1 1/2 sticks butter, softened
• 1 1/2 cups all-purpose flour
• 1 large egg white
• Finely grated zest of 1 lemon

topping:

• 6oz white chocolate
• 1 tbsp neutral oil

filling:

In a small saucepan, combine blueberries, sugar and 2 tbsp water. Bring to a boil, then cook, stirring frequently, about 2 minutes. Stir in butter until melted and combined. Use an immersion blender or transfer to a blender and purée until smooth. Place in a heatproof medium bowl. In another bowl, whisk together eggs, lemon juice and cornstarch.

Add water to a small saucepan and bring to a simmer. Set bowl with blueberry purée over but not touching water. Slowly whisk egg mixture into purée.  Keep whisking until filling is smooth and thickened. Cover and chill until thick – at least 2 hours or overnight.

cookies:

Preheat oven to 350º.

Cream sugar and butter.  Add nuts, flour, salt, egg white, and zest; blend until a soft dough forms.

Form dough into 1-inch balls and place 2″ apart on baking sheets lined with parchment paper. Flatten balls to 1/4 inch thick. Bake cookies until lightly golden on bottom, about 12 minutes. Cool cookies completely.

Spread half the cookie bottoms with blueberry creme. Sandwich with remaining cookies.

topping:

Place white chocolate in double boiler. Add 1 tbsp oil and slowly melt, stirring occasionally.

Freeze cookies on sheet pan about 10 minutes and then dip half of each cookie in white chocolate.