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

1. 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.
2. 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.