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California Walnut Macaroons recipe

The great taste of California-grown walnutsmakes these soft and chewy macaroons so delicious.

Recipe: California WalnutMacaroons

2 cups California Walnut halves
1 cup granulated sugar
2 large egg whites
Small pinch of salt

  • In food processor, finely grind walnutsand sugar. Using top section of double boiler, combine groundwalnut mixture, egg whites and salt; place over, but not touching,simmering water. Heat mixture, stirring constantly, until sugardissolves. Remove from heat and let cool to room temperature.
  • To shape macaroons, spoon mixture intopastry bag* fitted with 1/2-inch plain tip. The mixture shouldbe soft enough to pipe, but firm enough to hold its shape. Ifit is too stiff to pipe, add more egg white, a little at a time,until mixture has proper consistency. On parchment-lined or butteredbaking sheet, pipe 2-inch half-dome shapes. Bake in 375°Foven 12 to 15 minutes or until macaroons are golden and topsslightly cracked; cool on baking sheet and store in airtightcontainer. If macaroons stick to parchment, spray back of paperwith water to facilitate removal.

    Makes about 15 (2-inch) macaroons.

    *If you do not have a pastry bag, dropgently rounded large tablespoons of mixture onto baking sheet.Smooth tops with back of spoon.

    Recipe provided courtesy California Walnuts.

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