Preheat oven to 350º F.

Add the graham crackers to a food processor. Process until crumbs are formed.

Add the macadamia nuts to the graham cracker crumbs and process until you have a unified crumb.

Pour crumb mixture into a bowl with the sugar and melted butter.

Stir until a crumb mixture is created, it should resemble wet sand.

Pour crumb mixture into non-stick pan. Spread the crumb mixture even around the pan.

Once evenly distributed, press the crumb mixture with the bottom of a small measuring cup to firm up the crumb crust.

Gently press the crumb mixture up the side of the pan as well.

Bake 10 minutes.

Once done, remove from the oven and cool completely.

Set aside.

In a medium bowl, whisk the egg yolks, sweetened condensed milk, key lime juice and vanilla, until completely combined.

Pour into the prepared crust.

Refrigerate a minimum of 4 hours but overnight is ideal.

In the bowl of a mixer, fitted with the whisk attachment, add the egg whites. Whisk until frothy peaks are formed.

Continue whisking and stream in the sugar.

Whisk until stiff, firm, glossy peaks form.*

Scoop meringue onto key lime tart in pillowy mounds.

Using a kitchen torch, toast the meringue to a golden brown.

Serve immediately.

Tart must remain chilled and cannot be left out for long periods of time or filling will become too soft.