Haselnussmakronen (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
Scale
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
