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.
Macaroons (with Walnuts and Cornflakes) RecipeIf the California WalnutMacaroons recipe was useful and interesting, you can share it with your friends or leave a comment.