Zutaten für Cinnamon Walnut Macaroon Cookies
- 1 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 4 large egg whites
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon walnut extract
- 1 cup chopped walnuts
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Zubereitung von Cinnamon Walnut Macaroon Cookies
- Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
- Line cooling racks with damp paper towels.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons ground cinnamon, and ¼ teaspoon salt. Set aside.
- In a large, clean, grease-free bowl, beat 4 large egg whites with an electric mixer on high speed until soft peaks form (about 3 minutes).
- With the mixer running, gradually add 1 ½ cups granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form (about 5 minutes total).
- Reduce mixer speed to low. Add the dry ingredients, 1 teaspoon vanilla extract, and 1 teaspoon walnut extract. Mix until just combined.
- Gently fold in 1 cup chopped walnuts (or your preferred nut) using a rubber spatula.
- Drop heaping tablespoons of batter onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until golden brown and set.
- Carefully slide the parchment paper with the cookies onto the prepared cooling racks.
- Let cookies cool completely before peeling away the parchment paper.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
41g
Fat
3g
Carbs
4g