Haselnussmakronen (German Hazelnut Macaroons)
User Reviews
5
Haselnussmakronen (German Hazelnut Macaroons)
Description
Haselnussmakronen (German Hazelnut Macaroons) rely on whipped egg whites combined with cinnamon and powdered sugar to create a glossy, smooth meringue base. Ground hazelnuts are gently folded in, offering a natural nuttiness and texture. The cookies are portioned onto oblaten wafers or directly onto a baking sheet lined with parchment, helping to prevent sticking and allowing easy removal after baking. The low baking temperature and careful timing prevent over-browning; just a light golden color at the edges indicates doneness. The resulting cookies feature a balance of mild spice from the cinnamon and a rich hazelnut aroma.
The macaroons' soft, slightly chewy center contrasts with the wafer base, making them a distinct German confection. They serve well alongside light beverages and fit seasonally into festive collections or as an everyday nut-flavored cookie.
The recipe allows some flexibility on nuts; almond meal or blanched almond meal can substitute hazelnuts, though this changes the flavor profile slightly. Cooling the cookies mostly on the baking sheet before transferring prevents breakage and sticking. Storing them in an airtight container keeps them fresh.
Ingredients
- 3 egg white, medium
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/4 cup powdered sugar sifted
- 2 1/2 cups hazelnut flour , see Note
- hazelnut one for each cookie, whole
- oblaten wafers
Instructions
- Preheat the oven to 350 degrees F.
- Beat the egg whites and salt in a mixing bowl until stiff peaks form. Be careful not to over-beat. Add the cinnamon and gradually add the powdered sugar while beating. The texture will be smooth and glossy. Add the ground hazelnuts and gently fold them into the egg white mixture with a rubber spatula.
- If using the Back Oblaten, place them on the lined cookie sheet a little over an inch apart. Use a small spoon to place about 2 teaspoons worth of the mixture per cookie onto the oblaten (or directly onto the lined cookie sheet if not using the oblaten).
- Bake for 15-20 minutes or until the edges just barely begin to turn a light golden color.Let the cookies cool almost completely on the cookie sheet before transferring them to a wire rack or they will stick to the cookie sheet. You may need to use a butter knife to assist you. Store in an airtight container.
Notes
- Almond meal or whole almonds can be used instead of hazelnuts but yield a less distinct flavor.
- Blanched almond meal is an option but using natural, unblanched nuts is more typical.
- Allow cookies to cool almost completely on the baking sheet before moving to a wire rack to avoid sticking.
- Use oblaten wafers if available to help cookies release cleanly from the pan and add a subtle texture difference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 101kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 18mg | 1% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 0.1IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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