Walnut Chocolate Macaron Pops

By Kei Hasegawa
Total Time
1 Hr, 15 Mins
Course
Desserts

DESCRIPTION

Who says you can’t play with your food? Create this fun dessert where the natural, nutty flavor of California walnuts perfectly complements the rich flavor of the chocolate.

Prep Time
45 Mins
Cook Time
30 Mins
Total Time
1 Hr, 15 Mins
Calories
190
Total Fat
6
Polyunsaturated Fat
1
Cholesterol
5
Sodium
30
Carbohydrates
34
Dietary Fiber
1
Protein
3

Ingredients

For the Walnut Macarons:

  • 9 1/4 ounces California walnuts
  • 9 1/4 ounces sugar, powdered
  • 6 ounces egg whites, divided
  • 8 3/4 ounces sugar, granulated
  • 2 1/8 ounces (1/4 cup) water, filtered

For the Walnut Praline Paste:

  • 8 1/4 ounces sugar, granulated
  • 2 1/8 ounces water, filtered
  • 8 3/4 ounces California walnuts
  • 2/3 ounce butter, unsalted

For the Walnut Ganache:

  • 2 tablespoons sugar, inverted*
  • 2/3 cup milk, whole
  • 13 ounces 46% milk chocolate
  • 2 1/8 ounces Walnut Praline Paste
  • 1/4 cup walnut liqueur

 

*Inverted sugar is sweeter and helps products retain moisture and be less prone to crystallization. Inverted sugar may be made by mixing two parts granulated sucrose and one part water, and simmering for 5 to 7 minutes. 

Preparation

For The Walnut Macarons:

  1. Preheat the oven 350°F. Grind walnut with food processor into fine powder. Sift the powdered sugar and walnut powder. Add 3 ounces of egg whites into flour mixture and beat until incorporated.
  2. Combine granulated sugar and water in a pot over medium-high heat to make a sugar syrup. In a standing mixer on high speed, whip 3 ounces of egg whites to stiff peaks. When sugar syrup mixture reaches 235°F, slowly pour it to the beaten egg whites. Reduce speed to medium after 1 to 2 minutes until the meringue is cooled.
  3. Fold the meringue into the flour mixture. Scoop the mixture into a pastry bag and pipe the batter in 1.5-inch circles onto a silicone baking mat. Leave them to dry at room temperature for 15 minutes, then move them into the oven and bake for 12 minutes.

For The Walnut Praline Paste:

  1. Combine sugar and water in a saucepan and heat to 235°F. Add walnuts and cook, stirring continuously, until sugar begins to turn a light brown caramel color.
  2. Remove from heat and add butter. Spread the mixture on a sheet tray to cool to room temperature.
  3. Place cooled walnuts in a food processor and process until they form a paste consistency. Use 2 1/8 ounce of this paste in the Walnut Ganache.

For The Walnut Ganache:

  1. In a medium saucepan, heat milk and inverted sugar to 140°F.
  2. In the top of a double boiler, melt the chocolate. Add the milk mixture and blend until smooth with an immersion blender.
  3. Add Walnut Praline Paste and walnut liqueur. Stir to combine and cook until mixture reaches 95°F. Remove from heat and let cool.
  4. To assemble, sandwich ganache between 2 macarons.