Baklava can be made with pretty much any kind of nut, but I chose walnuts as they're probably the most traditional baklava nut.
For the ganache:
250g white chocolate
1 tsp ground cinnamon
1/4 tsp ground nutmeg
- heat cream, add white chocolate and mix until smooth, add honey and spices and refrigerate overnight
For the shells:
Use the generic macaron recipe. You can substitute some of the almonds for other nuts if you like.
Grind about 100g of walnuts with cinnamon to taste. Once Macarons are piped, sprinkle some walnut mix on each one before resting.
Pipe some ganache and add some of the ground walnut mix in the centre. Sandwich and leave in fridge to mature for 24 hours or freeze immediately.
Now that I think of it, I'd better put some away for my Mum for Mother's day!