In a medium bowl whisk together the egg whites until stiff peaks.

In a large bowl whisk together the yolks and sugar or granulated stevia until pale and fluffy. Add lemon essence, lemon zest, oil and chopped macadamias. Add the almond meal and baking powder and add to the egg yolk mixture. Mix well - the mixture will be a little stiff. Add beaten egg whites and mix with a wooden spoon to incorporate.

Grease a 12-hole Madeline tin with extra oil.

Divide mixture between the 12 moulds, only enough to fill the form and sit flat with the surface.

Place in the pre-heated oven for 12-15 minutes or until the Madelines are slightly risen and turning golden. Remove from the oven and cool on a wire rack in tins for 10 minutes before serving.

Place milk, cardamom pods, vanilla and rice syrup in a small saucepan. Set over medium heat and bring to a rolling simmer, stirring. Reduce heat and simmer on low for 10 minutes for the milk to infuse.

Place yolks in a heat-proof bowl and whisk. Once the milk is ready, remove from heat and add about 1/4 cup of the hot milk to the yolks, while whisking to prevent the yolks from cooking. Once incorporated, add another 1/4 cup milk and whisk.

Return milk to low heat and pour in the yolk mixture. Heat, stirring on low until the custard thickens - do not boil or it will scramble and split.

Remove from heat, allow to cool for 15 minutes and thicken before serving, whisk just before to get rid of the "skin" formed.

Serve Madelines tableside, dusted with a little icing sugar and with a bowl of still warm (or cool) cardamom custard on the side for dipping.