Light, airy, and wonderfully chewy, these German hazelnut macaroons use just base ingredients: nuts, eggs and sugar. They’re naturally gluten free and are super easy to make. A traditional Haselnussmakronen recipe for a beloved German Christmas cookie!
What are Haselnussmakronen?
Haselnussmakronen are a popular and traditional German cookie that is enjoyed especially during the Christmas season. Â These Hazelnut Macaroons have a fabulous texture with a very delicately crisp exterior and a delightfully chewy interior. Â Using just three ingredients, they’re super easy and quick to make. Â And they taste wonderful!
These cookies are similar to Zimtsterne (cinnamon stars), another really popular German Christmas cookie. Â But while Zimtsterne are much denser in texture, Haselussmakronen are lighter and more airy – and much faster to make.
Often hazelnut macaroons are baked on top of Oblaten, very thin round wafers. Â Oblaten are also what are used to make Lebkuchen. Â They aren’t necessary to use for Haselnussmakronen, but they do make the nut macaroons look prettier and make them a little more substantial in texture with an extra bit of chewiness. Â I baked them without the Oblaten this time so they’re more accessible to those of you who cannot find them or don’t have access to purchasing them online. Â However, for those of you interested in purchasing them, here’s the best deal I’ve found online and they’ll last you for a while (note you can also order size 70mm for a larger cookie or Lebkuchen): Â Back Oblaten
Nussmakronen are traditionally made with either hazelnuts or almonds, but hazelnuts are more popular for these cookies.  The flavor of hazelnuts is more pronounced than almonds and especially characteristic of German baked goods.  The flavor of hazelnuts is fantastic! Haselnussmakronen have a delightful texture with a very delicate, crispy exterior and a chewy interior.  And they have just a hint of cinnamon.  Give them a try!
Haselnussmakronen Recipe
Let’s get started!
Just three base ingredients are needed: Â Egg whites, powdered sugar, and hazelnuts (ground and whole).
Separate the eggs and put the egg whites and salt in a mixing bowl. Â Beat until stiff peaks form.
When you raise the beaters stiff peaks will form that remain standing. Â Be very careful not to over-beat the whites.
Add the cinnamon and add the powdered sugar gradually while beating.
The end result will be a very smooth and glossy mixture.
Add the ground hazelnuts and gently fold them into the egg whites with a rubber spatula.
Be careful not to over-mix.
If using the Back Oblaten, place them on the cookie sheet a little over an inch apart. Â Use a small spoon to place about 2 teaspoons worth of the batter onto the oblaten (or directly onto the lined cookie sheet if not using oblaten).
Place a whole hazelnut in the center of each mound.
In an oven preheated to 350 degrees F, bake the cookies for 15-20 minutes until just barely starting to turn light golden at the edges. Â Let the cookies cool almost completely before transferring them to a wire rack or they’ll stick to the cookie sheet. Â You may need to use a butter knife to assist you. Â Store in an airtight container.
Enjoy!
For more traditional German Christmas goodies be sure to try our:
- Zimtsterne (German Cinnamon Star Cookies)
- Vanillekipferl (Austrian Vanilla Crescent Cookies)
- Pfeffernüsse (German Iced Spiced Cookies)
- Lebkuchen (Nürnberger Elisenlebkuchen)
- Stollen (German Christmas Bread)
- Springerle (German Embossed Cookies)
- Printen (Aachener Gingerbread)
- Speculoos (Gingerbread Shortcrust Cookies)
- Bethmännchen (Marzipan Cookies)
- Heidesand (Browned Butter Shortbread Cookies)
- Marzipan (or Almond Paste)
Haselnussmakronen (German Hazelnut Macaroons)
Ingredients
- 3 medium egg whites
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/4 cup sifted powdered sugar
- 2 1/2 cups hazelnut flour , see Note
- Whole hazelnuts one for each cookie
- Back Oblaten
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
Nutrition
Originally published on The Daring Gourmet December 20, 2014
IRENE KANE says
I used to make my own Springerle, Hazelnut Macaroons, Zimmtsterne, and shortbreads plus Marzipan Balls but not sure if I can manage it this year. Last year I got Springerle through ETSY and the came from a German bakery in Ireland (I used to live there too)and then I got another batch directly from Germany as they were worried I would not have my Favourite Springele in time. All arrived before Christmas and were the real thing – no substitutes. So anyone who does not have time to bake the Springerle or have a recipe, I recommend Etsy as they are from Germany.
Barb Link says
You have made my Schwabish husband a happy man with this recipe! Super yummy and a reminder of home!
Kimberly @ The Daring Gourmet says
Wonderful, Barb, thank you! :)
Anonymous says
Can you enter the recipe the same way as the Zimtsterne? That allows it to show the amounts in metric and adjust for the amount of nuts you have.
Thank you.
fran proulx says
As a kid I couldn’t wait till Xmas. My Oma from Germany would send Xmas parcels for years with a variety of cookies. Your hazel nuts and the star cookies were amon them. But the hazel nut cookie would sit on a cookie something like shortbread. I remember it being very soft to bite into. Have you heard of this. I’m so glad I found your recipes Thankyou!
Megan Martin says
I just came across your site, and I’m so excited to see all these German recipes that I grew up eating! I can’t wait to make these cookies this Christmas, they were always a staple when I was a kid. Thank you for your wonderful site!
Kimberly @ The Daring Gourmet says
Thank you, Megan, I hope you enjoy them – happy baking! :)
Linda Henley says
oh my gosh, Kimberly!…you seem to have several cookie recipes that were staples in our house at Christmastime! My mother has passed away now, so it’s up to me to continue the tradition. I did make these once or twice before she passed away and am sure I have the recipe somewhere, but the cookies in your photos look identical to the ones my mom made.
In addition to these, my mutti also always made Mandelhörnchen, Vanillegipferli, and the Linzer cookies. Alas, I won’t be home during the holidays this year as I’m spending it with my daughters and cousins in their chalet near Zermatt! But I will save these for next year!
Kimberly @ The Daring Gourmet says
These were all traditions in my home growing up as well and Christmas simply isn’t complete without them! Though I have to say, Christmas in Switzerland is a pretty fair trade-off ;) You’ll just have to make sure you buy plenty of Christmas goodies while you’re there :) Thanks, Linda, and have a wonderful Swiss Christmas with your family!
Ann says
Do you have to use these thin wafer cookies? Backoblaten. Thanks Ann
Kimberly @ The Daring Gourmet says
Hi Ann, you don’t absolutely have to but it’s recommended as that’s what helps keep the cookies together and adds some additional texture. I “think” the cookies will hold together without them though.
Kristen says
My mom would make these when I was little and I loved them! When I made my batter it turned out more nutty after adding the hazelnut meal and didn’t look as creamy as yours. They were still pretty tasty but I would like to have that creamy texture. Any thoughts?
Kimberly @ The Daring Gourmet says
Hmmm, I’m not really sure, Kristen. Did you use Bob’s Red Mill? Just asking because I’m familiar with their particular product and its consistency. Did you use large eggs? It sounds like perhaps the ratio of hazelnut meal to egg whites was a little off (ie, a little too much meal or a little too little egg). That said, after they’re baked they’re definitely not creamy in texture. They’re pretty dry and chewy with the outer layer a little crispy.
Melissa T. says
I remember having these around Christmas time in Germany, they’re so good!
Kimberly @ The Daring Gourmet says
They really are yummy, Melissa!
Kate says
Thank you for these!! I had completely forgotten about these cookies but as soon as I saw your post the memories came back! Made two batches of these yesterday. I didn’t have the oblaten but they turned out delicious nonetheless, everyone loves them!
Kimberly @ The Daring Gourmet says
Fantastic, Kate! So thrilled they were a hit!