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Walnut macaron brownie
Makes about 9 pieces Desserts and puddings
Ingredients
- 150g dark 70% chocolate, broken into small squares
- 85g salted butter, cut into small cubes
- 85g walnuts
- 3 eggs
- 55g coconut nectar/coconut palm sugar
For the macaron topping
- 1 egg white
- 20g coconut nectar/coconut palm sugar
- 50g walnuts, finely ground
- 18cm square tin, lined with baking paper
Method
Preheat the oven to 180C/350F/ Gas 4. Put the chocolate and butter in a heatproof bowl and set it over a pan of just simmering water to melt together for 5 minutes (make sure the base doesn’t touch the water). Remove bowl and stir the mixture until completely melted. Put the walnuts in a mini processor and roughly grind so there is still some texture.
Separate the eggs and add half the sugar to the yolks. Whisk the whites until soft peaks form and add the rest of the sugar a little at a time until firm peaks. Whisk the yolks until pale. Fold in the ground nuts, then chocolate. Gently fold in the stiff whites until the mixture is an even colour and add a pinch of salt. Spoon into the prepared tin. Bake for 20 minutes.
Whisk the egg white until soft peaks form then add the sugar a little at a time to make firm peaks. Gently fold in the finely ground walnuts and add a pinch of salt.
Increase the oven to 190C/ 375F/Gas 5. Spread the topping evenly over the brownie right to the edges and bake for a further 10 minutes until golden and set.
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