Christmas Macarons

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.

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📖 Recipe

Christmas Macarons

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.

5 of 2 votes

Printen Pin Recept

Prep Time: 20 minutes minutes

Cook Time: 11 minutes minutes

dry time: 1 hour hour

Total Time: 1 hour hour 31 minutes minutes

Course: Sweets and Sweet Baking

Cuisine: European Cuisine, French

Author: Andréa

Servings: 20 cookies

Author: Andréa

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

Metric - US Customary

Ingredients you need per step are listed below the step in Italic

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

1. Dry: Let the macarons dry thoroughly; otherwise, the cookies will crack. Check this by pressing lightly on the cookies. They should no longer stick.

2. Macaron batter: should be thick, but not too thick. Beat the batter and draw a figure of eight into it with a wooden spatula. If you continue to see the eight (it may close slightly, but not too much), the batter is good. Otherwise, it will need to be beaten a little more.

3. Candy Canes: Replace with green and red colored musket seeds. Also very festive and part of Christmas.

4. Delicious with: Hot chocolate goes very well with these cookies. For example, try Nutella chocolate milk. A delicious combination.

5. Storage

• 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

Calories: 128kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 65mg | Fiber: 1g | Sugar: 7g | Vitamin A: 212IU | Iron: 0.3mg