German Nussmakronen (Hazelnut Macaroons)
Prep time
Cook time
Total time
Serves: About 2 dozen
  • 3 medium egg whites
  • ⅛ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1¼ cup sifted powdered sugar
  • 2½ cups whole hazelnut meal/flour (see NOTE)
  • Whole hazelnuts (one for each cookie)
  • Back Oblaten
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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).
  4. Bake for 15-20 minutes or until the edges just barely begin to turn a light golden color.
  5. 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.
  6. *Almond meal and whole almonds may be used instead of hazelnuts but the cookies will have a different and slightly less pronounced flavor.
You can use blanched almond meal (skins removed) but natural, non-blanched nuts are most commonly used.
Recipe by The Daring Gourmet at