Walnut-Chocolate Macarons
The walnut-chocolate macaron combines the classic French macaron shell with the rich flavor of walnuts and the sweet, silky character of chocolate. The filling is rich and creamy, making it a truly special and tantalizing dessert. This macaron is a perfect choice for autumn and winter occasions.
Ingredients for this recipe
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Preparation Steps
1
Prepare the walnut-chocolate filling: chop the walnuts finely and mix the cocoa powder with the heavy cream.
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 the peaks should hold their shape.
4
Gently fold the almond flour and powdered sugar into the meringue. Be careful not to overmix, to maintain the lightness.
5
Transfer the batter to a piping bag fitted with a round tip. 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 walnut-chocolate 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 are cooled, pipe the creamy walnut-chocolate filling onto one half of each macaron, then top with the other half.
11
Refrigerate the finished macarons for at least 1-2 hours to allow the flavors to meld.
