Walnut macaroons with coffee cream

Walnut macaroons with coffee cream

By
From
Sweet
Serves
6

This is a lovely little dessert that uses larger-than-normal macaroons with a combination of walnuts, chocolate and coffee. The candied walnuts are ideal for sprinkling over desserts, but they also make a great bar snack if seasoned with salt and Cajun spices. Be sure to use a good-quality chocolate for the sauce. For a nice shine, add a touch of water to the sauce as it comes together; it may appear to split slightly, but persevere, and once everything is at the same temperature you’ll have a lovely rich sauce.

Ingredients

Quantity Ingredient
1 quantity Macaroons, made with ground walnuts instead of ground almonds

For the candied walnuts

Quantity Ingredient
150g caster sugar
150ml water
30 walnut halves
vegetable oil, for frying

For the chocolate sauce

Quantity Ingredient
200ml double cream
200g dark chocolate, roughly chopped
50g butter

For the cream filling

Quantity Ingredient
450ml double cream
1 tablespoon camp coffee essence
100ml Vanilla ice cream, finishing at the end of step 3 to make custard

Method

  1. Preheat the oven to 180°C.
  2. Make the macaroons using 12 circular templates, each one measuring 7cm in diameter. Leave to rest for 30 minutes before baking, then transfer to the oven for 10–15 minutes until golden. Remove from the oven and leave to cool on the tray.
  3. Next make the candied walnuts. Put the sugar and water in a saucepan and bring to the boil. Simmer until the sugar has dissolved and the syrup has thickened slightly. Add the walnut halves and cook for 2–3 minutes. Empty the contents of the pan on to a sheet of silicone paper.
  4. Pour enough vegetable oil into a sauté pan to cover the bottom by 2cm and heat until just shimmering. Carefully place the walnuts, a few at a time, into the hot oil for a couple of minutes until golden brown. Drain again on a fresh sheet of silicone paper and leave to cool slightly.
  5. Make the chocolate sauce. Heat half of the cream, the chocolate and butter in a saucepan until boiling, whisking all the time. Remove from the heat and whisk until smooth then add the remaining cream and whisk once more to combine.
  6. To make the cream filling, whisk the double cream and coffee essence to soft peaks, then whisk in the custard until fully combined and just holding a firm peak. Spread the cream mixture over half the macaroons then sandwich these together with the remaining macaroons.
  7. Spread the chocolate sauce over each serving plate and stand a macaroon upright in the sauce. Repeat with the remaining macaroons, then scatter the candied walnuts around and over them.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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