Old-Fashioned Walnut And Chocolate Macarons.

This recipe is not healthy at all. I made it because my family loves these tiny, sweet, airy cookies. The only changes I made to make them healthier was: using the coconut sugar instead of the regular one, and using carob chips instead of the regular dark chocolate chips.

If you are in love with macarons, this recipe is for you. They are really crispy from the outside and moist and chewy inside. I made mine with combination of ground almonds and pecans.

If you are on the diet, don’t even think about making these, because they disappear in 10 minutes.

I found information about replacing egg whites to egg replacer to make it vegan, but I didn’t try it this time, maybe in the future.

These cookies are really very sweet, and 1 cookie is enough to kill you sweet tooth.

The recipe is from The French Market CookBook By Clotilde Dusoulier.

Old-Fashioned Walnut And Chocolate Macarons.


1/2 cup plus 2 tablespoons coconut sugar or any other sugar

2/3 cup pecans or walnuts or hazelnuts ( I used pecans)

1/2 cup almonds, blanched

2 large organic egg whites

1/4 tsp sea salt

2 ounces carob chips or dark chocolate chips.


Preheat the oven to 350F and line a baking sheet with parchment paper.

In a blender or food processor, process the sugar, pecans and almonds in a short pulses until finely ground. Don’t process continuously or the nuts may release their oil.

In a separate bowl, combine the egg whites, 1 tbs cold water and the salt. Using the mixer, beat the egg whites until they form soft peaks.


Fold the eggs whites into the dry ingredients with spatula, lifting the mixture gently to avoid deflating.

Transfer to a piping bag fitted with a plain 1/2 inch tip.( I personally used the freezer bag, sniffed off one corner to create 3/4 inch opening).


Pipe small round mounds of batter onto the parchment paper, each about 1 inch in diameter, leaving about 1 inch of space between them. Using a pastry brush or the back of a spoon lightly dipped in water, pat the surface to smooth down the pointy tip you’ve formed while pipping.

Bake until golden on top and lightly browned around the edges, 10-12 minutes.

Transfer the cookies with a thin spatula to a cooling rack. Cool completely.


Melt the carob chips in a pan. It should be creamy, not runny.

Pick up a macaroon half, spoon a dollop of carob on its flat side, and top with the matching half.


Let rest for 2 hours or until the chocolate is set.