Walnut Macaroons Recipe
Ingredients
| Vanilla bean | 1/2 | |
| Egg whites | 3 | |
| Powdered sugar | 2 Cup (16 tbs) | |
| Walnuts | 1 2/3 Cup (16 tbs), chopped | |
| About 45 small round German baking wafers (oblaten) | ||
| Walnut halves for garnish | ||
Directions
Cut open the vanilla bean and scrape out the pith with the tip of a knife.
Beat the egg whites stiff, gradually trickling in about 2/3 of the powdered sugar.
Gently fold in the remaining sugar, vanilla pith, and the chopped walnuts.
With a teaspoon dipped in water, place small dollops of the mixture on the baking wafers.
Top each with a walnut half.
Let the macaroons dry about 2-3 hours.
Preheat the oven to 300°F. (150°C).
On the center shelf, bake the macaroons (actually, the process is heating to dry out rather than baking) for about 30 minutes.
Like all macaroons, they should have a firm, crusty exterior and be soft on the inside.
They are very delicate and fragile.
Beat the egg whites stiff, gradually trickling in about 2/3 of the powdered sugar.
Gently fold in the remaining sugar, vanilla pith, and the chopped walnuts.
With a teaspoon dipped in water, place small dollops of the mixture on the baking wafers.
Top each with a walnut half.
Let the macaroons dry about 2-3 hours.
Preheat the oven to 300°F. (150°C).
On the center shelf, bake the macaroons (actually, the process is heating to dry out rather than baking) for about 30 minutes.
Like all macaroons, they should have a firm, crusty exterior and be soft on the inside.
They are very delicate and fragile.
Chef
