California Walnut Macaroons
It's the great taste of walnuts that makes these soft and chewy macaroons so delicious.
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 a preheated 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 and photograph courtesy California Walnuts.