Is a macaroon a biscuit

Macaroon biscuits

Recipes with M. . Cookies . Cookies
Macaroon biscuits have been part of the Christmas season since I was a child, and these classic Christmas cookies are quick and easy to prepare. In order for the macaroon biscuits to taste particularly aromatic, first put the chopped almonds and ground hazelnuts in a large coated pan without adding any fat and heat the nut mixture while stirring with the wooden spoon until it begins Longs to smell. Make sure that the nuts don't get too dark. Take the pan off the heat, place it on a coaster and let it cool down. Separate the eggs neatly into the yolk and egg whites so that the egg whites can be beaten until stiff. As soon as the egg yolk is stirred into the egg white, the egg white will no longer become stiff. Put the egg white in a fat-free mixing bowl and beat until stiff with the hand mixer on the highest setting. Add a pinch of salt. When the egg white is stiff, stir in the fine granulated sugar. The fine granulated sugar is easier to use than normal table sugar. Season the egg whites with a strong pinch of cinnamon and 2-3 drops of bitter almond oil. Preheat the oven to 140 or circulating air 120 . Lightly grease a baking sheet and line it with parchment paper. The greasing ensures that the baking paper does not slip constantly when you place the macaroon biscuits on the baking paper. Since there was no baking paper in the past, my mother greased the baking sheet and sprinkled it with ground hazelnuts. The macaroon biscuits can also be easily removed from the baking sheet after baking and also have a crispy base. Cut off the egg white mass with a teaspoon in small hooves, as shown in the picture above, and wipe it on the baking sheet with a second teaspoon. Leave some space between the macaroon biscuits. Bake the macaroon biscuits on the middle rack in the preheated oven at 140 or convection 120 for about 25 minutes. Allow the macaroon biscuits to cool on the baking sheet, as they will not set until they have cooled down. They taste best freshly baked because they are then crispy. I don't know how long they can be kept because the macaroon biscuits were already eaten after 30 minutes.