Who doesn't love these aromatic delicacies? Nuts are one of the treats that are a must at Christmas time and are also healthy. Perfect for letting their scent waft through the house by preparing delicious nut cookie recipes. Macarons prove to be a quick and easy option and if you would like to try one or two nut macaroon recipes this year, we have a great selection for you - with hazelnuts, walnuts and of course coconut. Everything your heart desires!
Bake hazelnut macaroons for Christmas with wafers and almonds
Typically the macarons are baked on wafers, but you can leave them out if you prefer. Our first nut macaroon recipe consists of only 6 ingredients, including hazelnuts and almonds.
For 20 to 30 pieces:
- 125 g ground hazelnuts
- 125 g ground almonds
- 3 egg whites
- 250g powdered sugar
- 2 tsp lemon juice (preferably freshly squeezed)
- The wafer
- optionally whole hazelnuts for decoration
Start by beating the egg whites in a bowl with a hand mixer until stiff. Then add the lemon juice. While stirring, gradually add the sugar. Mix the two types of nuts in a separate bowl and then fold them into the prepared sugar-egg mixture. This should create a sticky mass.
Spread the wafers on a baking tray (or line it with baking paper), then spread small blobs of the nut mixture on them. About 2 teaspoons per wafer is enough, you can also use a piping bag. If you want to shape them with your hands, we recommend that you moisten them beforehand. Top each nut cookie with a hazelnut if you wish.
Now bake the macaroons for about 45 minutes at a lower temperature than usual - 130 to 150 degrees. The cookies are ready when they are soft but no longer runny. As the hazelnut cookies cool, they will take on a firmer structure.
Idea for nut nougat cookies
If you leave out the wafers, you can conjure up delicious nut nougat macaroons in seconds. To do this, spread the bottom (the flat side) of a nut macaroonwith Nutellaor any other chocolate cream you like and stick another one onto it.
Sugar-free nut macaroons recipe for healthy Christmas cookies
If you would like to enjoy the nut cookies without sugar, you can replace it with erythritol. These keto cookies for Christmas and Adventwith cinnamon flavorprepare as follows:
For 14 pieces:
- 125 g ground hazelnuts
- 85 g Erythrit
- 2 egg whites
- ½ TL Vanilleextrakt
- ¼ tsp cinnamon
- 1 pinch of salt
- 14 whole hazelnuts to decorate
Preheat the oven to 150 degrees and line a baking tray with baking paper. Beat the egg whites until stiff and then stir in the remaining ingredients. Now form small balls (approx. 3 cm Ø) from the mixture obtained, which you flatten slightly and place on the tray. Now press a hazelnut into each cookie, then bake the keto hazelnut macaroons for 20 to 25 minutes. Allow them to cool and store in a cookie jar for up to 3 weeks.
For the walnut macaroons you basically need the same ingredients, except that you replace the nuts with others and the quantities are different. This is what you need if you want to prepare these nut macaroons:
For approx. 40 pieces:
- 200g walnuts
- 80 g each of sugar and powdered sugar
- 1 egg white
- The wafer
Preheat the oven to 160 degrees. Beat the egg whites with a hand mixer until stiff and let the sugar trickle into the mixture. Then sift the powdered sugar finely and gradually fold it into the egg-sugar mixture. Now chop the walnuts finely using a knife, leaving a few whole for decoration. Now fold the chopped walnuts into the cookie mixture and distribute them on the wafers - using a teaspoon or a piping bag. Decorate with the saved walnut pieces.
Bake the Christmas cookiesNow for 20 minutes and then let them cool so that they get a firmer shape. The cookies will keep in a cookie tin for up to 2 weeks.
Make the best coconut macaroons yourself
Anyone who bakes macaroons should not forget the coconut macaroons, because they are the highlight among all the othersChristmas cookie recipes! This is what you need for our coconut macaroons recipe:
For 15 pieces:
- 150 g grated coconut
- 3 egg whites
- 150g sugar
- 2 TL Honig
- ½ TL Vanilleextrakt
- 1 pinch of salt
Preheat the oven to 150 degrees and line two baking sheets with baking paper. Combine all ingredients in a saucepan and heat over medium heat. Cook, stirring constantly, until the sugar is completely melted and the ingredients are well combined, 2 to 3 minutes. Set the pot aside and let the mixture cool for 15 minutes.
Then spread the mixture tablespoon by tablespoon on the trays and bake for about 15 minutes. They should start to turn slightly golden brown but remain soft so the coconut macaroons stay moist. Allow the nut macaroons to cool before removing them from the baking paper.
