Walnut-Caramel Macarons
The Walnut-Caramel Macaron combines the classic French macaron shell with the rich flavors of walnut and caramel. The sweetness of the caramel and the subtle crunch of the walnuts perfectly complement the soft white chocolate filling. This macaron offers a special experience, perfect for festive occasions.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients. Sift the almond flour and powdered sugar together in a bowl to remove any lumps.
2
Beat the egg whites until stiff peaks form. Gradually add the granulated sugar. The meringue should be firm, and the peaks should hold their shape.
3
Gently fold the almond flour and powdered sugar into the meringue. Be careful not to overmix, to maintain the airy texture.
4
Transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper.
5
Let the macarons rest for 30 minutes to allow a skin to form on the surface before baking.
6
Meanwhile, preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely.
7
Combine the caramel sauce with the heavy cream until smooth and creamy.
8
Melt the white chocolate, then stir it into the caramel cream to create a firm but soft creamy filling.
9
Chop the walnuts and stir them into the filling for a textured and nutty cream.
10
Once the filling is evenly combined, refrigerate it for 10-15 minutes to firm up slightly.
11
Once the macarons have cooled, spoon the creamy filling onto one half and top with the other half.
12
Let the assembled macarons rest in the refrigerator for at least 1-2 hours to allow the flavors to meld.
