Based on my grandmother’s recipe
500 g ground walnuts
750 g sugar
15 egg whites
Whisk the walnuts, egg whites and sugar in a saucepan and heat over low heat. Stirring all the time, reach a temperature that begins to burn the finger at contact. Remove from heat and let cool. If the eggs are too large and the mixture remains liquid after cooling, add a little flour.
Then pour the mixture into a pastry bag and shape round cookies on a baking sheet, lined with parchment paper.
Bake the walnut macaroons in a preheated oven at 160°C until they are lightly browned. Cool completely before serving.