|Powdered sugar||200 Gram (2 Cups)|
|Chopped walnuts||1 2⁄3 Cup (26.67 tbs)|
|German baking wafers||45 Small (Oblaten)|
|Walnut halves||2 Tablespoon (For Garnish)|
Cut open the vanilla bean and scrape out the pith with the tip of a knife.
Beat the egg whites stiff, gradually trickling in about 2/3 of the powdered sugar.
Gently fold in the remaining sugar, vanilla pith, and the chopped walnuts.
With a teaspoon dipped in water, place small dollops of the mixture on the baking wafers.
Top each with a walnut half.
Let the macaroons dry about 2-3 hours.
Preheat the oven to 300°F. (150°C).
On the center shelf, bake the macaroons (actually, the process is heating to dry out rather than baking) for about 30 minutes.
Like all macaroons, they should have a firm, crusty exterior and be soft on the inside.
They are very delicate and fragile.