Instructions: Preheat oven to 375 degrees. In a food processor fitted with the blade attachment, finely grind the walnuts with 2 tablespoons of the sugar. Combine the ground walnut mixture, remaining sugar, egg whites and salt in the top of a double boiler over, but not touching, simmering water. Heat the mixture, stirring constantly, until the sugar dissolves (to 130 degrees). Remove from the heat and let cool to room temperature.

To shape macaroons, spoon the mixture into a pastry bag fitted with the 1/2 inch plain tip. The mixture should be soft enough to pipe but firm enough to hold its shape. If it is too stiff to pipe, add more egg white, a little at a time, until the mixture has the proper consistency. Pipe 2 inch half-dome shapes on a parchment-lined or buttered baking sheet. Bake 12 to 15 minutes, until the macaroons are very light brown and the tops crack slightly. Cool on the baking sheet and store in an airtight container. If the macaroons stick to the parchment, spray the back of the paper with water to remove them easily.

Makes
about 15 macaroons.

Note: If you dont have a pastry bag, drop gently rounded large tablespoons of the mixture onto the baking sheet.

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