51 | 52 Hazelnut Cinnamon Macaroons

Merry Christmas!

I hope you're enjoying this special season among family and friends, with lots of laughter and good food.

In case you're looking for a last-minute baking project - these Hazelnut Cinnamon Macaroons might be it:

 

Hazelnut Cinnamon Macaroons

From Saisonküche

3 eggs

50 g (3 1/2 tablespoons) butter, melted

60 g (1/3 cup) sugar

1 tablespoon cinnamon

200 g (2 cups) hazelnuts, ground

1 tablespoon flour

• Preheat oven to 180°C (350°F).
• Divide eggs.
• Mix together egg yolks, sugar, cinnamon, ground hazelnuts, flour, and melted butter.
• Beat egg whites until stiff and carefully fold into the egg yolk mix.
• Make heaps using two teaspoons and put onto prepared baking sheet.
• Bake for 15 minutes. Let cool.

 

My modifications:

None.

The taste:

Like Christmas. Nuts and cinnamon. You can't go wrong with this combination.

What are your favorite Christmas macaroons?

52.2/52 Walnuss-Makronen/Walnut Macaroons

You guys! I can't believe that this is the last post of 2012!

I really did it! I baked my way through 2012 and it really was fun.

I must apologize for posting more (Christmas) cookies as the last recipes but after all that cookie baking I am just not baking anything special for New Year's, I'm sorry...

So now what? I haven't decided what my next 'project' for 2013 will be. I think I will keep up this blog for the occasional recipe posting (because it's not like I will stop baking now...) but not for another 52 cakes'n'bakes.

So without further ado, let me present you with my very last post for 2012:

Walnuss Makronen/Walnut Macaroons

Adapted from kochbar.de

4 egg whites

pinch of salt 

1 teaspoon vanilla extract

200 g powdered sugar

400 g walnuts, coarsely ground

edible paper wafer discs (Back-Oblaten) (optional)

• Beat egg whites and salt until stiff. Stir in powdered sugar. Add walnuts. 
• Using two teapsoons, make little heaps (on the Oblaten or straight on the baking sheet lined with parchment paper). 
• Bake at 150°C (300°F) for 30 minutes.

My modifications:

I used vanilla extract instead of butter-vanilla-aroma. I made half on Oblaten, half straight on baking sheet and I liked the ones without Oblaten better.

The taste:

Yummy! 

But be aware that they are very crunchy in the beginning (and I was already disappointed) but they get better and more moist the longer you store them in an air-tight container.

What are your projects for 2013? Any 365 or 52 projects?

50.1/52 Schoko-Marzipan-Makronen / Chocolate-Marzipan-Macaroons

Are you like me when it comes to Christmas cookie baking?
I always want to bake my 'classic' cookies, those that everyone loves and that I bake every year.
But then I come across so many new recipes that look so good so that I need to try some of them as well, and decide if they could become one of those 'classics'.

So this is the one of the cookie recipes that I tried for the first time this year.

And the ingredients are a little harder to translate than usually.
For my German speaking readers I put the German words in parentheses because they just make a bit more sense...
To all my English speaking readers: I am sorry if something doesn't make sense. Please let me know if you have any questions.

Schoko-Marzipan-Makronen / Chocolate-Marzipan-Macaroons

Adapted from Für Sie 23/2012

6 egg whites

200 g (1 cup) sugar

200 g (7 oz) marzipan paste (Marzipanrohmasse)

50 g (1.8 oz) chocolate shavings (Vollmilch-Raspelschokolade)

250 g (2 1/2 cups) ground almonds

70 g (1/2 cup + 1 teaspoon) flour

2 tablespoons cocoa powder, unsweetened

pinch of salt

35-40 edible paper wafer discs (Back-Oblaten)

100 g (3.5 oz) white coating chocolate (weisse Kouvertüre)

• Combine egg whites and sugar in a cooking pan. Grate marzipan into the egg-sugar mix. Heat on low heat, stirring constantly until marzipan is melted. Let cool a bit. Add chocolate shavings.
• Combine almonds, flour, cocoa powder, and salt. Add marzipan-mix and stir to combine.
• Using two teaspoon, put small heaps of 'dough' on each paper wafer. Bake in prehated oven at 160°C (320°F) on second lowest rack for 12-14 minutes. Let cool.
• Melt white coating chocolate. Transfer to a freezer bag, cut off very small tip and decorate as you wish. Let dry.

My modifications:

None.

The taste:

Very good and very moist. But they're not on top of the list for next year. Let's call it an 'infrequent-classic' (can be made again but not every year).

Which cookies did you make for the first time this year?