John Myers
Christmas Cookies: Nut Macaroons with Cinnamon
The perfect christmas cookies: nut macaroons with cinnamon recipe with a picture and simple step-by-step instructions.
for the protein mass:
- 3 Pc. Protein
- 210 g Sugar
- 150 g Chopped hazelnut kernels
- 100 g Ground hazelnut kernels
- 2 tsp Cocoa powder
- 2 Msp Cinammon
- For the egg white mass, beat the egg whites with the hand mixer on the highest setting until stiff. Little by little, briefly knock in the sugar at the highest level. Then carefully fold in the chopped and ground nuts, cocoa and cinnamon.
- Preheat the oven to 140 degrees (or fan oven 120 degrees). Put the dough with 2 teaspoons next to each other in small heaps on baking sheets lined with baking paper. Bake one after the other in the hot oven for about 20-25 minutes. With convection you can bake the two trays at the same time.
- Remove the macaroons from the baking sheet with the baking paper and let them cool on the wire rack. If you like, sprinkle with melted chocolate and z. B. decorate with whole hazelnuts.
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