Method

• Add the powdered sugar and almond meal to a food processor and process for a minute
• Transfer to a medium mixing bowl
• Add milk to the mixing bowl and mix together
• Process the walnut praline until just coarsely chopped
• With a stand mixer, beat the egg whites, cream of tartar, and sugar together until it forms stiff peaks
• Add ¹⁄₃ of the meringue to the mixing bowl and mix
• Fold in the rest of the meringue and the caramelized walnuts
• Fold until it flows like lava (like macaron batter)
• Transfer to a piping bag
• Draw a stencil on parchment paper for 2 discs using an ~8" pot lid
• Add some oil to a baking sheet and put the pencil side down on top
• Spray top with canola oil to stop the meringue from sticking
• Pipe 2 discs using an #808 (large, open circle) piping tip
• Bake at 260°F for 70 mins
• Turn off the oven and leave it to dry for another 30 minutes
• Cool completely