Preparation

• 1 Preheat oven to 350°F2 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