Rum and Walnut Macarons
Rum and Walnut Macarons combine the classic French macaron shell with the sweet and rich flavor of walnuts, complemented by the aromatic notes of rum. The white chocolate filling is rich and creamy, creating a truly special and mouthwatering dessert. These macarons are the perfect choice for autumn or winter occasions.
Ingredients for this recipe
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Preparation Steps
1
Prepare the rum and walnut filling: chop the walnuts and mix the rum with the heavy cream.
2
Sift the almond flour and powdered sugar into a bowl to remove any lumps.
3
Beat the egg whites until stiff peaks form, then gradually add the granulated sugar. The meringue should be firm, and the peaks should hold their shape.
4
Gently fold the almond flour and powdered sugar into the meringue. Be careful not to overmix, as this will deflate the meringue.
5
Transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper.
6
Let the macarons rest for 30 minutes to allow a skin to form on the surface before baking.
7
Meanwhile, preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely on the baking sheet.
8
Melt the white chocolate, then stir in the rum and walnut cream until smooth and creamy.
9
Once the filling is homogenous, refrigerate it for 10-15 minutes to firm up slightly.
10
When the macarons have cooled, spoon the creamy rum and walnut filling onto one half of each macaron and top with the other half.
11
Let the assembled macarons rest in the refrigerator for at least 1-2 hours to allow the flavors to meld.
