John Myers
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Egg Yolk Macaroons
The perfect egg yolk macaroons recipe with a picture and simple step-by-step instructions.
For decoration
- 100 g Powdered sugar
- 1 pinch Salt
- 1 packet Vanilla sugar
- 1 tbsp Rum
- 200 g Shelled walnuts
- 12 Shelled walnuts for the 46 walnut pieces
Baking utensils
- Round wafers (50 mm),
- Nutcracker, Moulinette,
- Wide coated pan
- Food processor with whisk, wooden spoon
- Pastry card, piping bag with large perforated nozzle
- Or disposable piping bags ”that can be bought in supermarkets.
- Baking sheet
Preparation:
- Free the walnuts from the shell using the nutcracker, remove the separating skins, weigh 200 g and grind finely with a moulinette. In addition, crack the shell of 12 walnuts, remove the kernels, remove the separating membranes and quarter these kernels, and set aside for decoration.
Preparation:
- In a wide, non-stick pan, lightly roast the walnuts without fat, and let them cool.
- Mix the 4 egg yolks with a pinch of salt, the 100 g powdered sugar and the packet of vanilla sugar with the whisk of the food processor on the highest setting until white.
- Using a wooden spoon, carefully stir in the roasted and cooled walnuts and stir in the tablespoon of rum.
- Preheat the oven to 150 ° top / bottom heat.
- Use a pastry card to fill this macaroon mixture into a piping bag with a large perforated nozzle, and sprinkle walnut-sized heaps onto the wafers and place on a baking sheet. Place a quarter of a walnut on each macaroon.
- Bake the whole thing on the 2nd rail from the bottom for about 20 minutes.
- Let the macaroons cool down and store them in a tightly closing jar. They probably won’t last long! P. S. When storing the macaroons in tins, always put one parchment paper cut to size per layer of macaroons.
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