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. These Hazelnut Macaroons have a fabulous texture with a very delicately crisp exterior and a delightfully chewy interior. Using just three ingredients, they’re super easy and quick to make. And they taste wonderful!
These cookies are similar to Zimtsterne (cinnamon stars), another really popular German Christmas cookie. 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. Oblaten are also what are used to make Lebkuchen. 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. 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. 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): 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!
Let’s get started!
Just three base ingredients are needed: Egg whites, powdered sugar, and hazelnuts (ground and whole).
Separate the eggs and put the egg whites and salt in a mixing bowl. Beat until stiff peaks form.
When you raise the beaters stiff peaks will form that remain standing. 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. 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. Let the cookies cool almost completely before transferring them to a wire rack or they’ll stick to the cookie sheet. You may need to use a butter knife to assist you. Store in an airtight container.
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)
- 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.
Originally published on The Daring Gourmet December 20, 2014