Baked Cinnamon Walnut Macarons
Macarons are one of the most famous desserts in French pastry. This baked cinnamon walnut version brings the flavors of winter, where the delicate aromas of walnut and cinnamon blend to create a truly special sweet treat. The creamy filling and crunchy shells create a perfect harmony.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: sift together the almond flour and powdered sugar in a bowl. Beat the egg whites until stiff peaks form, then gradually add the granulated sugar until you have a glossy, stable meringue.
2
Gently fold the almond flour mixture and cinnamon into the meringue, ensuring the batter is smooth and silky. Be careful not to overmix, or the macarons won't rise properly.
3
Using a piping bag, pipe evenly sized circles onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to allow a skin to form on the surface.
4
Bake the macarons in a preheated oven at 300°F (150°C) for 12-15 minutes, until they are slightly crisp on the outside and still soft inside.
5
For the filling, finely chop the walnuts and lightly toast them in a skillet. Mix them with the butter and heavy cream.
6
Melt the white chocolate over a double boiler, then mix it with the walnut cream. Let it cool to allow the cream to thicken.
7
Once the walnut cream has thickened, use a spoon or piping bag to fill one half of the macarons with the cream, and top with another macaron shell to create a sandwich.
8
Place the finished macarons on a plate and let them rest in the refrigerator for a few hours to allow the flavors to meld together.
