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Walnuts macaroons

Walnuts macaroons


  • 200 g powdered nuts
  • 200 g icing sugar
  • 2 x 75 g egg whites
  • 50 g of water
  • 200 g caster sugar


  • 35 g glucose syrup
  • 75 g caster sugar
  • 150 g liquid cream
  • 1 sheet of gelatine
  • 45 g semi-salted butter
  • 40 g walnut kernels

50 macaroons


Making the filling

Soak the gelatine in cold water. Heat the glucose syrup with the sugar until golden caramel. Remove from the heat and add the liquid cream. Leave to cool, stirring constantly, keeping an eye on the temperature. When the caramel reaches 40°, add the drained gelatine. Mix well then add the semi-salted butter. Blend for several minutes. Coarsely chop the walnuts and add them to the caramel. Set aside.

Prepare the dough

Mix the nuts and icing sugar very finely. Break the eggs, separating the whites from the yolks. Weigh 150 g of whites. Add 75 g to the nut/sugar mixture. Set aside. In a saucepan, heat the water and sugar to make a syrup. Control the temperature: when it approaches 118°, place the remaining 75 g of egg whites in a bowl and beat gently. When the syrup reaches 118°, pour it slowly into the bowl and stir. The mixture becomes dense and shiny; add it to the first preparation and stir.

Form the macaroons

Preheat the oven to 150°. Fill a pocket with dough into a 10 mm smooth pastry bag and place regular heaps of 3 cm on a baking tray covered with baking parchment.

Leave to “crust” for 30 minutes at room temperature (the dough should no longer stick). Put in the oven for about 8 minutes. Open the oven door and continue baking for 4 minutes, without browning the shells.

Remove from the oven and leave to cool.

Place a walnut of caramel on a shell, spread and put a shell on top. Proceed in the same way for each macaroon. Leave to rest for 24 hours in the fridge before serving.

Author and photographer: Philippe Barret