Walnut-Maple Macaron

Directions

1. 1
   ["Line two sheet pans with parchment paper, lightly spray with nonstick spray and set aside. Combine the walnuts, confectioners' sugar and meringue powder in the bowl of a food processor and blend until the mixture has completely broken down into a very fine meal, 2 - 3 minutes, stopping to scrape the work bowl a couple times with a rubber spatula. Sift the meal into a large bowl, through a fine-mesh strainer, returning any fragments that didn't pass through back to the food processor. Repeat the process until all of the ingredients are successfully sifted (a few little bits remaining in the strainer are ok). Add the salt and toss lightly to combine.", "Combine 1/4 c. of the water and the granulated sugar in a small saucepan and set over medium heat. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. When the sugar has dissolved and the mixture begins to bubble, attach a candy thermometer to the side of the pan. When the temperature reaches 230\u00b0F, begin mixing the egg whites on medium speed. As the temperature on the sugar syrup reaches 240\u00b0F, remove it from the heat. Raise the speed on the egg whites to medium-high and beat until the meringue achieves soft peaks. Lower the speed to medium-low and slowly stream in the hot sugar syrup. Attempt to pour the sugar syrup as close to the edge of the meringue as possible, without coating the side of the bowl, and without hitting the whisk as it beats. When all of your sugar syrup has been added, crank the mixer speed to high and beat until the meringue achieves stiff peaks, and the bowl is barely warm to the touch.", "Add the remaining 1/4 c. water to the walnut mixture and stir with a spatula until you have a uniform paste. Take 1/2 c. or so of the stiff meringue and vigorously stir (I use my hand) it into the walnut mixture. You're looking to lighten the stiff paste up a bit, so the rest of the meringue will be easier to incorporate. Using the rubber spatula, gently fold in the rest of the meringue, a little at a time, until you have a batter, that falls into silken ribbons on itself then gradually disappears into the mass (You may not need all of the meringue for this).", "Using a pastry bag, fitted with a large round tip, pipe the macaron batter into quarter-sized rounds, spaced 1/2\" apart