This week’s Tuesdays with Dorie recipe reminded me so much of some of my earlier attempts at making macarons (oh my gosh I have come so far!!) that from now on, in my classes, I’ll be telling people that if their macarons don’t turn out, they can just sandwich them together with ganache and call them “meringue cookies” Because as you know if you have ever attempted macarons before, even if they don’t look great, they do taste wonderful!
These cookies are basically the same ingredients as macarons, except Dorie uses finely chopped (as opposed to ground) walnuts (macarons traditionally use almonds) which are folded into the batter. There’s no special technique to whipping the egg whites making these an easy treat as opposed to a finicky, temperamental treat. I’ve always been a fan of rustic macarons (the original macaron) and these are just a little bit fancier, with the addition of cocoa powder and the ganache filling.