Do you like cookies? Then these macaron Christmas cookies might be just the treat for you! And they are also great as a homemade Christmas gift.
 A macaron is made of two wafer-thin almond biscuits with a filling in between. That filling can be creamy, fruity, or even savory. And you can vary endlessly with this. So even if you bake Christmas cookies you can make macarons.Â
These macaron Christmas cookies have a filling with crumbled candy canes. And after making the cookie, the side was also rolled through the crumbled canes. That looks super nice. And is also very tasty. Try it for yourself.
- If you can't get almond flour, it's very easy to make it yourself. Peel the almonds and crush in a blender until they are really fine.
- Dry the shells quite well, if they are not dry enough they will crack. Check this by pressing lightly 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 into the batter. You've got to see the eight last (it might fade a bit, but not too much). Then the batter has the right consistency. Otherwise, you have to whisk some more.
- Substitute candy canes with green/red musket for another variant on this Christmas cookie.
- With these cookies, hot chocolate is a winner. Try this Nutella chocolate milk. A great combination.
Preparation and storage
- These macaron Christmas cookies can be made in advance. Afterwards store the 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.
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Macaron Christmas cookies
Ingredients
Macarons
- 110 grams almond meal
- 2 egg whites size L
- 25 grams sugar
Filling
- 2 egg whites size L
- 100 grams sugar
- 180 grams butter room temperature
- 3 candy canes
Ingredients you need per step are listed below the step in Italic
Instructions
Macarons
- 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 shape method (look in the tips for further explanation) if the batter is the right consistency. Otherwise, beat some more.
- Line a baking plate with baking paper.
- Put the mixture in a piping bag.
- Pipe small rounds about 1 inch (2 cm) on the baking plate.
- Let the cookies air dry for 45 minutes.
- Then bake the cookies for 11 minutes in a preheated oven (300 degrees Fahrenheit/150 degrees Celsius).
- Let cool down to room temperature.
Filling
- 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.
Notes
- If you can't get almond flour, it's very easy to make it yourself. Peel the almonds and crush in a blender until they are really fine.
- Dry the shells quite well, if they are not dry enough they will crack. Check this by pressing lightly 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 into the batter. You've got to see the eight last (it might fade a bit, but not too much). Then the batter has the right consistency. Otherwise, you have to whisk some more.
- Substitute candy canes with green/red musket for another variant on this Christmas cookie.
- With these cookies, hot chocolate is a winner. Try this Nutella chocolate milk. A great combination.
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