Chewy German Hazelnut Macaroons - Nussmakronen
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
25 cookies
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Calories
92 kcal
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Course
Baked Goods
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Cuisine
German
Chewy German Hazelnut Macaroons - Nussmakronen
Description
The "Chewy German Hazelnut Macaroons - Nussmakronen" recipe starts by whipping egg whites until stiff peaks form, then slowly incorporating sugar until the mixture is glossy. Ground hazelnuts are gently folded in to keep the batter light while adding rich nutty flavor and texture. The batter is piped onto parchment-lined baking sheets in about two dozen portions.
A whole hazelnut is pressed into the center of each cookie before baking. The macaroons bake at 170°C (340°F) for 15 to 20 minutes, during which they develop golden edges while staying chewy inside. Cooling completely before storage in airtight containers helps preserve their texture and flavor.
These cookies showcase the flavor of hazelnuts without additional flour or leavening, relying on whipped egg whites for structure. They can be piped with a large nozzle or spooned with teaspoons for a rustic shape. Almond meal can be used instead of hazelnuts for a variation.
Ingredients
- 3 egg large US (medium Germany, white
- 1 cup granulated sugar 200 g/ 7 oz
- 1⅔ cups hazelnut 200 g/ 7 oz, Notes 1, 2, ground
- 25 hazelnut one hazelnut for each cookie, whole
Instructions
- Preheat the oven to 170 degrees Celsius/ 340°F/ 170°C. Line two baking sheets with parchment paper.
- Beat the egg whites until stiff peaks form. Slowly add the sugar and continue beating until the mixture is glossy and stiff again. Carefully fold in the ground hazelnuts.
- Fill the mixture into a piping bag with a very large nozzle. If you don't have one, leave the nozzle and use only the piping bag without the nozzle.
- Pipe about 24-26 macaroons on the baking trays (Note 3).
- Place a whole hazelnut in the center of each cookie and press it down gently.
- Bake the macaroons for about 15 to 20 minutes or until they start to get golden around the edges.
- Leave to cool completely, then keep airtight in cookie jars or cookie tins.
Notes
- Use a digital kitchen scale for accurate measuring of ingredients.
- If no piping bag nozzle is available, spoon batter into small heaps on the baking sheet.
- Ground almonds can be substituted for hazelnuts to make almond macaroons.
- Store the cooled cookies airtight to keep them fresh and chewy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 92kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 7mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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