James Martin’s Walnut Macaroons With Coffee Cream


We’re a little nutty for these walnut macaroons with candied walnuts & lashings of coffee cream

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.

• 1 quantity Macaroons, made with ground walnuts instead of ground almonds

For the candied walnuts:
• 150g caster sugar
• 150ml water
• 30 walnut halves
• vegetable oil, for frying

For the chocolate sauce:
• 200ml double cream
• 200g dark chocolate, roughly chopped
• 50g butter

For the cream filling:
• 450ml double cream
• 1 tablespoon camp coffee essence
• 100ml Vanilla ice cream, finishing at the end of step 3 to make custard

1 Preheat the oven to 180°C.
2 Make the macaroons using 12 circular templates, each one measuring 7cm in diameter. 3 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.
4 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.
5 Pour enough vegetable oil into a sauté pan to cover the bottom by 2cm and heat until just shimmering.
6 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.
7 Make the chocolate sauce. Heat half of the cream, the chocolate and butter in a saucepan until boiling, whisking all the time.
8 Remove from the heat and whisk until smooth then add the remaining cream and whisk once more to combine.
9 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.
10 Spread the chocolate sauce over each serving plate and stand a macaroon upright in the sauce.
11 Repeat with the remaining macaroons, then scatter the candied walnuts around and over them.

Recipe courtesy of James Martin, extracted from Sweet 


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