Cinnamon Walnut Delight Macaroons
Indulge in these delectable Cinnamon Walnut Delight Macaroons, featuring a perfectly crisp exterior that gives way to a wonderfully chewy center. Enhanced with warm cinnamon and rich walnut flavors, these cookies can be customized with your favorite nuts such as pecans or almonds. Ideal for sharing or savoring on your own, these macaroons are best stored in an airtight container at room temperature to maintain their texture and freshness. Remember, refrigerating or freezing these delights will alter their unique consistency, so enjoy them fresh and at room temperature for the best experience!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
cake flour
3 tablespoons (sifted)
cinnamon
1/2 teaspoon (ground)
salt
1/4 teaspoon (as needed)
extra large egg whites
3 (at room temperature)
sugar
1 cup (granulated)
pure vanilla extract
1 teaspoon (as needed)
walnut extract
1/2 teaspoon (as needed)
walnuts
2 cups (crushed, toasted, and cooled)
Instructions
1
Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking.
2
Prepare your cooling racks by lining them with damp towels to absorb excess moisture.
3
In a small bowl, whisk together the cake flour, cinnamon, and salt until well combined. Set aside.
4
In a large mixing bowl, beat the egg whites with an electric mixer on high speed until soft peaks form, about 3 minutes.
5
While the mixer is running, gradually add the sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and forms stiff peaks, which should take about 5 minutes.
6
With the mixer on low speed, gently fold in the flour mixture along with the pure vanilla and walnut extracts, taking care not to overmix, as this can create tougher cookies. Use a rubber spatula to incorporate the toasted and cooled walnuts, folding them in until evenly distributed.
7
Using a heaping tablespoon, drop the batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8
Bake the macaroons in the preheated oven for approximately 15 minutes, or until they are golden brown and set. Once done, carefully transfer the parchment paper with the macaroons to the prepared cooling racks.
9
Allow the macaroons to cool completely before gently peeling them off the parchment paper.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cinnamon Walnut Delight Macaroons?
They are a delectable cookie featuring a crisp exterior, a chewy center, and flavors of cinnamon and walnut.
What is the texture of these macaroons?
These macaroons have a perfectly crisp exterior and a wonderfully chewy center.
Can I use different nuts in this recipe?
Yes, you can customize these cookies with your favorite nuts, such as pecans or almonds, instead of walnuts.
How should I store Cinnamon Walnut Delight Macaroons?
Store them in an airtight container at room temperature to maintain their texture and freshness.
Can I freeze or refrigerate these macaroons?
It is not recommended, as refrigerating or freezing these delights will alter their unique consistency.
What temperature should the oven be set to?
Preheat your oven to 325°F (163°C).
How should I prepare the baking sheets?
Line two baking sheets with parchment paper to prevent the cookies from sticking.
What is the secret to preparing the cooling racks?
Line your cooling racks with damp towels to help absorb excess moisture.
What kind of flour is required?
The recipe calls for 3 tablespoons of sifted cake flour.
How much cinnamon is used?
You will need 1/2 teaspoon of ground cinnamon.
What type of egg whites should I use?
Use 3 extra large egg whites that are at room temperature.
How long do I beat the egg whites to reach soft peaks?
Beat the egg whites on high speed with an electric mixer for about 3 minutes.
How should I add the sugar to the egg whites?
Gradually add the sugar one tablespoon at a time while the mixer is running.
How do I know when the egg white and sugar mixture is ready?
The mixture should be glossy and form stiff peaks, which takes about 5 minutes of beating.
What extracts are used in this recipe?
The recipe uses 1 teaspoon of pure vanilla extract and 1/2 teaspoon of walnut extract.
How do I incorporate the flour and extracts?
With the mixer on low speed, gently fold in the flour mixture and extracts, taking care not to overmix.
What happens if I overmix the batter?
Overmixing can result in tougher cookies rather than the desired chewy texture.
How should the walnuts be prepared before adding them?
The walnuts should be crushed, toasted, and completely cooled before being folded into the batter.
How much batter should I use for each cookie?
Drop the batter onto the baking sheets using a heaping tablespoon for each macaroon.
How much space should be left between the cookies?
Space the macaroons about 2 inches apart to allow room for spreading during baking.
How long do the macaroons need to bake?
Bake them for approximately 15 minutes.
How can I tell when the cookies are finished baking?
They are done when they are golden brown and firm to the touch (set).
What is the procedure for cooling the macaroons?
Transfer the parchment paper with the macaroons directly to the prepared cooling racks.
When should I remove the macaroons from the parchment paper?
Wait until the macaroons have cooled completely before gently peeling them off the paper.
Is salt necessary in this recipe?
Yes, 1/4 teaspoon of salt is whisked with the flour and cinnamon to enhance the flavors.
What type of sugar is best for this recipe?
The recipe calls for 1 cup of granulated sugar.
What are the main flavor profiles of this cookie?
The primary flavors are warm cinnamon, rich walnut, and sweet vanilla.
Are these considered drop cookies?
Yes, they are classified as drop cookies because the batter is dropped by the tablespoon onto the baking sheet.
Can I serve these for holiday events?
Absolutely, they are ideal for holiday baking, treats, and sharing with others.
How many ingredients are in this recipe?
There are 8 main ingredients: cake flour, cinnamon, salt, egg whites, sugar, vanilla extract, walnut extract, and walnuts.