Nordic Christmas Walnut Macarons with Golden Spice Buttercream

What Makes This Special

Inspired by cozy Nordic Christmas traditions, these macarons are uniquely flavored with toasted walnuts and warming spices like cardamom and cinnamon. Their one-bowl method makes them accessible to home bakers—no fancy techniques or endless pans required! A sparkling gold finish transforms them into festive jewels perfect for your holiday table or gift boxes.

Ingredients

The secret to these festive macarons is a combination of toasted walnuts for depth, Nordic spices for warmth, and a buttercream filling that’s light but packed with Christmas flavor. Gold dust or luster spray makes them shimmer—just like Scandinavian winter lights.

For the Macaron Shells

• Walnuts: Toasted walnuts replace traditional almonds for a deep, wintry flavor.
• Icing Sugar & Caster Sugar: Both sweeten and stabilize the batter.
• Spices: Cardamom and cinnamon echo Nordic Christmas baking.
• Egg Whites: Room temperature ensures maximum volume.
• Cream of Tartar: Optional, but helps stabilize the meringue.

For the Golden Spice Buttercream

• Butter: Forms the rich base.
• Icing Sugar: Sweetens and helps set the texture.
• Cinnamon & Ginger: Bring festive warmth.
• Vanilla: Rounds out the flavors.
• Milk: Loosens the buttercream for easy piping.

Instructions

Step 1: Toast and Prepare the Walnuts

Preheat your oven to 160°C (fan 150°C). Spread walnuts on a tray and toast for 7–8 minutes until fragrant. Cool completely. Blitz in a food processor with 120 g icing sugar until fine—sift to remove any large bits (important for smooth shells!).

Step 2: Make the Meringue

In the large bowl, whisk egg whites and salt (and cream of tartar, if using) on medium speed until foamy. Increase speed and gradually add 80 g caster sugar. Whip to stiff, glossy peaks—this is key for sturdy macarons.

Step 3: Fold and Combine

Tip the spiced walnut-icing sugar blend plus cardamom and cinnamon into the meringue. Using a spatula, fold gently (about 40 strokes), just until the batter flows like lava. It should ribbon off the spatula and rest on itself for about 10 seconds before blending in.

Step 4: Pipe the Macarons

Spoon batter into a piping bag with a plain round tip. Pipe 3–4 cm rounds onto a lined tray, spacing well. Tap the tray on the counter 2–3 times to release air bubbles. Let the trays sit at room temperature for 20–30 minutes, until the macarons have a matte, dry surface.

Step 5: Bake

Bake in the center of the oven at 150°C (fan 140°C) for 13–15 minutes. The shells should have risen with classic ‘feet’ and come off the paper cleanly. Cool completely on the tray before removing.

Step 6: Make the Golden Spice Buttercream

Beat 80 g softened butter until pale and fluffy. Gradually add 150 g icing sugar, then beat in milk, cinnamon, ginger, and vanilla. Whip until smooth—add a touch more milk if too stiff.

Step 7: Assemble and Decorate

Pair up shells. Pipe a dollop of buttercream on one and sandwich with its partner. For a festive finish, dust the tops with edible gold dust using a small brush, or spritz with edible gold spray.

Pro Tips

• Room temperature egg whites whip up faster and more stably—separate in advance.
• Sift the walnut mixture well: Large nut bits can crack your shells.
• Don’t overmix: Stop folding once the batter flows in thick ribbons; overmixing = flat, spreading shells.

Troubleshooting

Cracked shells? Oven too hot or batter undermixed; check your temperature and make sure to rest the piped shells.

Hollow shells? Usually from underbaked macarons—try increasing bake time by 2–3 minutes and cool fully before removing.

Variations

• Hazelnut Macarons: Substitute walnuts with toasted hazelnuts for a different Nordic flavor.
• Cranberry Spice: Add 1 tbsp finely chopped dried cranberries to the buttercream for a tart twist.
• Chocolate Drizzle: Decorate with a zigzag of dark chocolate instead of gold dust.

Storage

Store filled macarons in an airtight container in the fridge for up to 5 days. For best texture, let them rest 24 hours before serving—this allows flavors to meld. Freeze shells (unfilled) up to 1 month.

Spread a little Nordic magic—and golden sparkle—across your Christmas table with these easy, festive macarons. Happy baking!