Preparation

1 In food processor, finely grind walnuts and sugar.

2 Using top section of double boiler, combine ground walnut mixture, egg whites and salt; place over, but not touching, simmering water.

3 Heat mixture, stirring constantly, until sugar dissolves.

4 Remove from heat and let cool to room temperature. To shape macaroons, spoon mixture into pastry bag* fitted with 1/2-inch p

5 The mixture should be soft enough to pipe, but firm enough to hold its shape. (If it is too stiff to pipe, add more egg white, a little at a time, until mixture has proper consistency).

6 On parchment-lined or buttered baking sheet, pipe 2-inch half-dome shapes.

7 Bake in 375°F oven 12 to 15 minutes or until macaroons are golden and tops slightly cracked; cool on baking sheet and store in airtight container.

8 If macaroons stick to parchment, spray back of paper with water to facilitate removal. Makes about fifteen 2-inch macaroons.

Source: California Walnut Board