- Cook Time
- Prep Time
- 50 ServingsServings
- 3 egg whites
- 1/4 tsp salt
- 1 cup Sugar
- 2 tsp vanilla sugar or pure vanilla extract
- 2 cups California walnuts, chopped
- 1/2 cup dark chocolate, choppedDrizzle
- 3/4 cup dark chocolate , chopped
- 1 tbsp whipping cream
- 1 cup California walnuts, finely chopped
1 Preheat oven to 350°F
2 In bowl beat egg whites with salt, using a hand mixer on medium high speed; gradually add sugar and vanilla and beat until stiff peaks form. Gently fold in walnuts and chocolate.
3 Fill pastry bag fitted with a 1-inch round tip with dough and for each cookie pipe about 1 tbsp of dough onto non-stick or parchment lined cookie sheet about 2 inches apart.
4 Bake on middle rack for about 15 minutes, until cookies are puffed and tops appear dry.
5 Let cool one minute in pan and transfer to rack to cool completely. Meanwhile, add chocolate and cream in bowl and melt in microwave on high for 1 minute.
6 Stir until completely smooth. Pour melted chocolate into a plastic freezer bag and cut a small hole from the bottom tip of the bag to create a makeshift piping bag.
7 Drizzle chocolate over macaroons and sprinkle with walnuts.
Source: California Walnut Board