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.
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
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
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