A Little Bite of Greece (you might not have known): Walnut Macaroons with Chocolate Ganache
If there’s one thing I adore about Greek sweets, it’s how they strike that perfect balance between tradition and indulgence. Karydata, also known as Greek walnut macaroons, are the perfect example. Soft, chewy, and deeply aromatic with cinnamon and orange zest, these nutty little rounds are sandwiched with a generous layer of dark chocolate ganache—making them just as beautiful as they are delicious.
These are the kinds of treats you serve when you want to impress without fuss. They’re gluten-free, naturally rich in texture, and feel wonderfully elegant served with coffee or after dinner. I love that they come together with just a few pantry staples and are elevated by the simplest of fillings: a silky, salted chocolate ganache.
What Are Karydata?
In Greek, karydia means walnuts, and karydata are rustic walnut-based cookies that are sometimes shaped as rounds or left as soft dollops. They’re traditionally made during festive seasons, but this version—with cocoa, cinnamon, and dark chocolate—feels both celebratory and timeless.
What I especially love about these karydata is their chewy, meringue-like texture—crisp on the outside, soft in the center—and the way the ganache takes them to the next level.
If you've been following me for while, you know how much I love and enjoy making (and eating) french macarons! Well, this the greek version.
Why You'll Love These
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Gluten-free and naturally flourless
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Nutty, rich, and slightly spiced
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Filled with decadent salted ganache
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Perfect for gifting or elegant entertaining
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Loved by both kids and adults
Serve with Greek coffee, espresso, or a dessert wine—and let each bite melt into the next.
KARYDATA | Greek Walnut Macaroons with Chocolate Ganache
Mary PolitisIngredients
For the Ganache:
- 150 g dark chocolate
- 150 g thickened heavy cream
- A pinch or two of sea salt
For the Macaroons:
- 180 g walnuts
- 10 g cornflour
- 20 g cocoa powder
- 1 tsp ground cinnamon
- Zest of half an orange
- 3 egg whites
- 120 g caster sugar
Instructions
Prepare the Ganache
- Place the dark chocolate in a heatproof bowl.
- In a saucepan, heat the cream over medium heat until hot but not boiling.
- Pour the hot cream over the chocolate and let it sit for 5 minutes undisturbed.
- Whisk until smooth and glossy. Stir in a pinch or two of sea salt.
- Refrigerate until thickened.
Make the Macaroons
- In a food processor, blend the walnuts, cornflour, cocoa powder, cinnamon, and orange zest until the mixture resembles fine sand. Set aside.
- In a clean bowl, whisk the egg whites until light and fluffy.
- Gradually add the caster sugar, whisking well between additions to ensure the sugar fully dissolves. Continue until you achieve stiff peaks.
- Gently fold the walnut mixture into the meringue in four stages:
- Start with one quarter of the meringue to loosen the walnut mixture.
- Then fold in the remaining meringue in batches, keeping the mixture airy.
- Transfer the mixture to a piping bag fitted with a round nozzle.
Bake
- Preheat your oven to 170°C (340°F).
- Pipe 2–3 cm rounds onto a lined baking tray, spaced slightly apart.
- Bake for around 8 minutes for a soft, chewy bite—or a few minutes longer if you prefer them crisper.
- Allow to cool completely before assembling.
Assemble the Karydata
- Place the chilled ganache into a piping bag.
- Pipe a layer of ganache onto one macaroon, then gently sandwich with another.
- Repeat until all are assembled.
- Dust with icing sugar before serving, if desired.
- These keep beautifully in an airtight container for a few days—if they last that long.
Made these and were delicious
When you say cook at 180 is it fan forced?
Thank you
Hi Michelle, I am so happy you loved them! Yes, fan forced. Mary xx
I can’t wait to try them! Thank you
Going to try these tomorrow! Does this make 18 ‘sandwiches’, or 18 individual cookies? Thank you!
They’re delish! I hope you love them. It makes 18-20 sandwiches (depending on the sizes you pipe). ENJOY! x
Hi there, can you make these ahead of time and if so any storage recommendations?
Thanks!
Hi Bridget, I would say a few days ahead it’s totally fine and in an air-tight container. Refrigerated is also possible for that chewier bite if you undercook them ever so slightly. xx
I found out i like these cookies more than macarons, they are crazy good! Thank you for the recipe ❤️
Super