Walnut & Stilton Macarons


  • 115g Icing Sugar
  • 35g Walnuts, ground
  • 50g Ground Almonds
  • 50g Caster Sugar
  • 2 Large Eggs Whites
  • 300g Stilton


Make the macaron shells by blitzing the walnuts with the ground almonds and icing sugar until fine.  Whip the egg whites to a soft peak consistency and add the sugar until the peaks are stiffer and glossy.  Combine the egg whites with the nut and icing sugar mixture until it’s falling off the spatula in ribbons.  Fill a piping bag fitted with a 1cm plain nozzle and pipe out 24 1 inch rounds and leave to harden for 15 minutes, make sure a skin has formed on the shells before baking, if the mixture is still not set, leave for another 15 minutes.  Bake at gas mark 2/3, 120-130 Celsius for 15 minutes then leave to cool.  Cut the stilton to fit the macaron shells in small circles.  Sandwich the shells together with a slice of stilton and serve.

The main comment I received on these from Paul and Mary was that the Stilton was too strong.  I don’t agree, however, if you’d like to mellow the cheese a little, pop the Stilton into a food processor and add a couple of nobs of softened unsalted butter and a tablespoon of cream cheese.  Whiz until smooth and creamy, then pipe into the macaron shells.


A batch of walnut shells cooling, ready for a ‘hunk’ of Stilton.




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