Grease nine tartlet cups with a removable base (10 cm Ø) and dust with flour. Knead 250 g flour, 75 g sugar, 1 pinch of salt, 1 egg and butter in pieces, first with a hand mixer, then briefly with your hands until smooth.
Form into a roll (approx. 27 cm long) on some flour, cut into nine slices. Roll out each slice to a circle (approx. 14 cm Ø). Line the moulds with the slices, pressing the edges into the grooves.
Prick dough bases with a fork more often. Chill for about 30 minutes.
Roughly chop the macadamias and roast them without fat. Cool down. Set aside approx. 50 g for decorating. Pre-bake the Tartelettes in a preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for about 10 minutes.
Beat the syrup, 2 eggs, 200 g sugar, vanillin sugar and 1 pinch of salt for 7-8 minutes until thick and frothy. Mix 1 tbsp. flour, baking powder and almonds and fold in. Fold in macadamia s with a dough scraper.
Take the tartlets out of the oven and spread nut mixture in them. Bake in the preheated oven at the same temperature for 15-20 minutes. Let it cool down.
Mix icing sugar and lemon juice. Spread the tartelettes with it. Sprinkle with the remaining macadamias and leave to dry.