Haselnussmakronen (German Hazelnut Macaroons) Recipe
Introduction
Haselnussmakronen are delicate German hazelnut macaroons that combine the nutty flavor of hazelnuts with a light, chewy texture. These little treats are perfect for the holidays or anytime you crave a sweet, nutty cookie.
Ingredients
- 4 egg whites
- 3/4 cup powdered sugar (confectioner’s sugar)
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups hazelnut flour (or hazelnuts pulsed in a food processor)
- Whole hazelnuts (optional, for decoration)
Instructions
- Step 1: Preheat your oven to 300°F (150°C).
- Step 2: Beat the egg whites in a clean bowl until they form stiff peaks.
- Step 3: Add the powdered sugar, cinnamon, and salt to the egg whites. Beat for another 30 seconds until well incorporated.
- Step 4: Gently fold in the hazelnut flour until the mixture is combined evenly. If you don’t have hazelnut flour, pulse whole hazelnuts in a food processor until you get a fine meal.
- Step 5: Spoon dollops of the dough onto a baking sheet lined with parchment paper. If desired, press one whole hazelnut on top of each cookie for decoration.
- Step 6: Bake for 23 to 25 minutes, until the bottoms are lightly browned and the macaroons are cooked through.
Tips & Variations
- Chill the dough for 15 minutes before baking to help the cookies keep their shape better.
- Try adding a pinch of vanilla extract or almond extract for a flavor twist.
- Replace hazelnut flour with finely ground almonds for a different nutty flavor.
Storage
Store the macaroons in an airtight container at room temperature for up to one week. They can also be frozen for up to one month. To reheat, allow them to come to room temperature and enjoy as is; reheating is not necessary.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole hazelnuts instead of hazelnut flour?
Yes, just pulse whole hazelnuts in a food processor until they form a fine meal, but avoid over-processing or turning it into nut butter.
Why are my macaroons dry or crumbly?
Overbaking or using egg whites that are not whipped stiff enough can cause dryness. Make sure to follow the baking time closely and beat the egg whites to stiff peaks.
PrintHaselnussmakronen (German Hazelnut Macaroons) Recipe
Traditional German Hazelnut Macaroons, or Haselnussmakronen, are light and chewy cookies made with whipped egg whites, powdered sugar, and ground hazelnuts. These delightful treats have a delicate cinnamon hint and can be optionally decorated with whole hazelnuts for extra crunch and presentation. Perfectly baked to a crisp bottom and tender inside, these macaroons are an ideal accompaniment to coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 20–24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Main Ingredients
- 4 egg whites
- 3/4 cup powdered sugar (confectioner’s sugar)
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups hazelnut flour (or hazelnuts pulsed in a food processor)
- Whole hazelnuts (optional, for decoration)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to ensure it reaches the right temperature for slow baking the macaroons.
- Beat Egg Whites: In a clean bowl, beat the 4 egg whites until they form stiff peaks. This step is crucial for giving the macaroons their airy and light texture.
- Add Sugar and Spices: Gradually add the powdered sugar, cinnamon, and salt to the whipped egg whites. Continue beating for another 30 seconds to incorporate all ingredients evenly.
- Fold in Hazelnut Flour: Gently fold the hazelnut flour into the egg white mixture. If using whole hazelnuts instead of pre-made flour, grind them finely in a food processor first to create a meal-like consistency.
- Shape and Bake: Spoon the dough onto a baking sheet lined with parchment paper or a silicone mat. Optionally, place one whole hazelnut on top of each cookie for decoration. Bake for 23–25 minutes until the bottoms are browned and the cookies are cooked through.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Use parchment paper or a silicone baking mat to prevent sticking.
- Hazelnut flour can be made fresh by pulsing hazelnuts in a food processor but be careful not to turn it into hazelnut butter.
- Store macaroons in an airtight container to maintain freshness.
- For a nuttier flavor, toast the hazelnuts lightly before grinding.
Keywords: Haselnussmakronen, German hazelnut macaroons, hazelnut cookies, cinnamon macaroons, German desserts, nut cookies, egg white cookies
