Walnut and Candied Orange Macarons
Macarons are one of the most famous desserts in French patisserie. This walnut and candied orange version combines the fresh taste of orange with the rich flavor of toasted walnuts, creating a truly special dessert. The creamy, sweet filling and the crunchy macaron 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 into the meringue, ensuring the batter is homogenous and smooth. Be careful not to overmix, as this will prevent the macarons from rising properly.
3
Using a piping bag, pipe even 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 lightly crisp on the outside and still soft on the inside.
5
For the walnut filling, finely chop the walnuts and lightly toast them in a skillet. Mix with the butter and orange juice.
6
For the candied orange, grate the orange zest and dissolve the sugar in a little water in a saucepan. Add the orange zest and simmer until a syrupy, candied consistency is achieved.
7
Once the orange-sugar mixture has thickened, let it cool. Combine the walnuts, candied orange zest, and the cream.
8
When the filling is ready, use a spoon or piping bag to fill one half of the macarons with the cream, then top with another macaron shell to form a sandwich.
9
Place the finished macarons on a platter and chill in the refrigerator for a few hours to allow the flavors to meld.
