Walnut macaroons are the Greek style macaroons! Fluffy, airy, unique, tasteful walnut macaroons with chocolate flavour. A constant value!
Preheat the oven at 180oC / 350oF (fan).
Grind the walnuts and leave them aside
Whisk the egg whites with the mixer into a tight meringue.
Add the sugar to the meringue slowly and continue beating it until the sugar dissolves.
In another bowl, mix the grounded walnuts with flour, cocoa, salt and cinnamon.
Add the above mixture of solid ingredients to the meringue and mix lightly with a spatula until everything is fully incorporated. It needs a little attention in the mixing, and our movements should be gentle and slow so that the air stays in our meringue to keep it fluffy.
Lay non-stick paper on a large baking tray.
Put the mixture in a bowl and spread small quantities about the size of a walnut, not too close to each other because they swell. We can of course use a spoon, but with the piping bag they will become more even.
Bake the first pan in the preheated oven at 180oC / 350oF (fan) for 10 min.
While it’s baking, prepare the second pan repeating the above steps.
We take the walnut macaroons out of the oven and let them cool down.
Put the gluten free hazelnut praline in a piping bag. (Alternatively, we can use 2 spoons to put a little praline on the macaroons).
We take a macaroon, put a little portion of homemade hazelnut praline (see recipe here) and spread it on the bottom and stick a second one on top very gently.
We continue in the same way to fill them all.
You will have around 25-30 stuffed macaroons.
Servings 0