The great taste of California-grown
walnuts makes these soft and chewy macaroons so delicious.
California Walnut
Macaroons
2 cups California Walnut halves
1 cup granulated sugar
2 large egg whites
Small pinch of salt
- In food processor, finely grind walnuts
and sugar. Using top section of double boiler, combine ground
walnut mixture, egg whites and salt; place over, but not touching,
simmering water. Heat mixture, stirring constantly, until sugar
dissolves. Remove from heat and let cool to room temperature.
- To shape macaroons, spoon mixture into
pastry bag* fitted with 1/2-inch plain tip. The mixture should
be soft enough to pipe, but firm enough to hold its shape. If
it is too stiff to pipe, add more egg white, a little at a time,
until mixture has proper consistency. On parchment-lined or buttered
baking sheet, pipe 2-inch half-dome shapes. Bake in 375°F
oven 12 to 15 minutes or until macaroons are golden and tops
slightly cracked; cool on baking sheet and store in airtight
container. If macaroons stick to parchment, spray back of paper
with water to facilitate removal.
Makes about 15 (2-inch) macaroons.
*If you do not have a pastry bag, drop
gently rounded large tablespoons of mixture onto baking sheet.
Smooth tops with back of spoon.
Recipe provided courtesy California Walnuts.
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