John Myers
Christmas Cookies: Aniseed Nut Macaroons
The perfect christmas cookies: aniseed nut macaroons recipe with a picture and simple step-by-step instructions.
- 250 g Walnuts
- 2 Pc. Protein
- 1 pinch Salt
- 100 g Powdered sugar
- 2 tsp Aniseed spice
- Toast the walnuts without fat in a pan over medium heat until they start to smell. Then grind finely with the food processor. Mix in anise powder.
- Beat the egg whites and salt on the highest setting with the hand mixer until stiff. Then slowly stir in the powdered sugar. Stir for approx. 1 minute, then set aside approx. 4 – 5 tablespoons of the protein mixture. Mix the rest with the ground nuts.
- Form small, walnut-sized balls with damp hands and place them next to each other on two baking sheets lined with baking paper. Make small hollows in the balls with the handle of a wooden spoon. Pour the egg whites that you have set aside into a piping bag, cut off a small point and squirt a dollop of egg whites into the hollows.
- Bake in the preheated oven at 100 degrees top / bottom heat in the lower third of the oven for about 45 minutes. The cookies should “dry” more than bake. Then take it out and let it cool down.
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