3 egg whites
¼ teaspoon salt
1 cup sugar
2 teaspoons vanilla sugar or pure vanilla extract
2 cups chopped walnuts
½ cup chopped dark chocolate
¾ cup chopped dark chocolate
1 tablespoon whipping cream
1 cup ﬁnely chopped walnuts
- Preheat the oven to 350°F.
- Beat the egg whites with the salt in a mixing bowl, using a mixer on medium-high speed. Gradually add the sugar and vanilla and beat until stiﬀ peaks form. Gently fold in the walnuts and chocolate.
- Fill a pastry bag ﬁtted with a 1-inch round tip with dough and, for each cookie, pipe about 1 tablespoon of dough onto a non-stick or parchment-lined cookie sheet. Leave about 2 inches between cookies. Bake on the middle rack for about 15 minutes, until the cookies are puﬀed and the tops appear dry. Let cool for one minute in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the drizzle. Combine the chocolate and cream in a bowl and melt in the microwave on high for 1 minute. Stir until completely smooth. Pour the melted chocolate into a plastic freezer bag and snip a bottom corner of the bag to create a makeshift piping bag. Pipe the chocolate over the macaroons and sprinkle with walnuts.
Rosemary Mark, for the California Walnuts