Walnut and Marzipan Macarons
The walnut and marzipan macaron combines the classic French macaron pastry with the nutty and marzipan flavors. The walnut filling is rich and crunchy, while the marzipan cream is creamy and subtly sweet. This macaron is a perfect choice for winter or festive occasions when you crave something truly special.
Ingredients for this recipe
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Preparation Steps
1
Prepare the walnut and marzipan filling: finely chop the walnuts and crumble the marzipan into small pieces. Combine them in a bowl.
2
Sift the almond flour and powdered sugar into a bowl to remove any lumps.
3
Whisk the egg whites until stiff peaks form, then gradually add the granulated sugar. The meringue should be firm and hold its shape.
4
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix, to maintain the airy texture.
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.
8
Melt the white chocolate and stir in the heavy cream until smooth and creamy.
9
After adding the chocolate to the walnut and marzipan mixture, refrigerate for 10-15 minutes to slightly firm up.
10
Once the macarons are cooled, spread the creamy walnut and marzipan filling onto one half of each macaron and top with the other half.
11
Refrigerate the assembled macarons for at least 1-2 hours to allow the flavors to meld together.
