Do you like cookies? Then these filled cookies might be just the treat for you! And they are also great as a homemade Christmas gift.
- Almond meals is available in reform shops or in some bakeries;
- If you can't get almond meal, it's very easy to make it yourself. Peel the almonds and crush in a blender until they are fine.
- Dry the shells quite well, if they are not dry enough they will crack. Check this by pressing light with your finger on a cookie shell. If it won't stick it's dry.
- Macaron batter needs to be thick, but not too thick. Check it by whisking the batter and with a spatula write an eight in the batter. You've got to see the eight last (it might fade a bit, but not too much). Then the batter gots the right consistency. Otherwise you have to whisk some more.
- substitute the candy cane for sprinkles in green and red. Very Christmas style.
- With these cookies hot chocolate is a winner. Try this Nutella chocolate milk. A great combination.
- store macarons in the refrigerator. They will stay good for a week.
- Macarons can be freezed in a box or freezer bag. This way you can store them for a month.
- macarons in 3 different flavors, a wrap up with three delicious macaron recipes
- caramel macarons with salty caramel filling, do I need to say more 😉
It's a good taste!
Recipe Macaron Christmas
Did you make this Macarons Christmas cookies? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Macaron Christmas cookies
- 110 grams almond meal
- 2 egg whites size L
- 25 grams sugar
- 2 egg whites size L
- 100 grams sugar
- 180 grams butter roomtemperature
- candy canes v
- Beat the egg whites until foamy and add the sugar.
- Beat further until the egg white stiffens.
- Mix the egg white with a spatula gently through the almond meal.
- Check with the eight method (look in the tips) if the batter is the right consistency. Otherwise beat some more.
- Lay baking paper on the baking plate.
- Put the mixture in a piping bag.
- Pipe small rounds about 2 cm on the baking plate.
- Let the cookies air dry for 45 minutes.
- Then bake the cookies 11 minutes in a preheated oven (150 degrees Celsius).
- Let cool down to room temperature.
- In a bowl mix the sugar with the egg whites.
- Put the bowl on a pan with boiling water.
- Make sure the bottom of the bowl doesn't touch the boiling water.
- Whisk the mixture until the sugar is dissolved.
- Get the bowl of the pan and with a mixer mix until the egg is cooled down and thickened (about 10 minutes).
- Add the butter, 1 tablespoon each time, until the butter is fully incorporated.
- Mix on high speed for another 4 minutes.
- Put the filling in a piping bag and pipe small rounds on one cookie.
- Put a second cookie on top.
- Roll the cookies through the crushed candy canes. Repeat for every cookie you baked.