Christmas Macarons are delicious little treats perfect for the holidays. These macaron Christmas cookies are filled with a creamy filling and pieces of candy cane, which makes them extra festive. They are not only delicious to enjoy yourself, but also nice to package beautifully and give as a gift.
Homemade Candy Cane Macarons
Christmas candy canes are fun to hang on the tree next to Christmas wreaths and balls. Did you know that you can also make delicious macarons with it? Like these Christmas macarons.
The outside of the macaron is crunchy, and the inside is soft. The filling is creamy and sweet, with a light crunch from crumbled candy canes.
Macaron Christmas cookies are a delicious cookie for Christmas. They not only look very festive, but are also very tasty! They will undoubtedly be popular.
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Ingredients
Macarons
- 2 egg whites, size L
- 2 tablespoons sugar
- 1¼ cup almond flour
Filling
- 2 egg whites, size L
- ½ cup sugar
- 1½ stick butter, room temperature, in small cubes
- 2 candy canes, crushed
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Instructions
macarons
- Beat the egg whites until frothy, and add the sugar.2 egg whites, 2 tablespoons sugar
- Beat the egg whites until they are just stiff.
- Carefully mix the egg white foam into the almond flour with a spatula.1¼ cup almond flour
- Check whether the batter is the correct thickness using the eight-fold method (see tips at the bottom of the recipe).
- Place the batter in a piping bag.
- Pipe rounds of 1 inch (2 cm) diameter onto the baking tray.
- Let the macarons air dry for 45 minutes. Then, bake them in the oven for 11 minutes.
- After 30 minutes, preheat the oven to 300 ℉.
- Let the macarons cool to room temperature.
Filling
- Mix the sugar with egg whites in a bowl.2 egg whites, ½ cup sugar
- Place the bowl over a pan of simmering water so that the bottom of the bowl does not touch the water (au bain-Marie).
- Keep stirring until the sugar has dissolved.
- Remove the bowl from the heat and beat with a mixer until the mixture cools to room temperature and thickens.
- Add the butter gradually and continue mixing until the butter is completely incorporated.1½ stick butter
- Place the filling in a piping bag.
- Get a cookie bottom. Pipe the filling on top and place a top on top.
- Roll the cookies in the crumbled candy canes. Repeat this for all cookie halves.2 candy canes
Notes
- Macarons can be kept in the refrigerator for five days.
- You can also freeze macarons. Store them in a freezer bag and freeze for up to 2 months.
Nutrition
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