Haselnussmakronen or German hazelnut macaroons are an incredibly easy, light and flavorful cookie. They’re naturally gluten and dairy free.
These cookies are a vintage, traditional German Christmas cookie that we used to make every year.
Some years around us it has been very difficult to source hazelnuts. I have been able to find them online, so if all else fails, I can purchase them at Amazon. (affiliate) You can also use commercially processed hazelnut flour.
These sweet and chewy cookies are more of a meringue than an actual macaroon. A macaroon typically has coconut in it. These cookies only have 4 ingredients. Hazelnuts, sugar, vanilla and egg whites.
They are incredibly easy, so if you don’t have a lot of time and don’t want to spend the entire day in the kitchen, these are for you.
How to grind hazelnuts
For this recipe, you really need a food processor. This will make the job of making the hazelnut flour totally effortless. Grind the nuts to a uniform fine size.
Don’t grind too much or you will end up with hazelnut butter! Which could be a good thing. Make Nutella out of that. 🙂
Can these cookies be made without sugar?
You can absolutely substitute other sugars for these cookies to make them Paleo. I have substituted honey, just add 2-3 tablespoons. Other sugar substitutes will work as well, coconut sugar, stevia, etc.
What you need
- egg whites
How to make these haselnussmakronen
- Measure ingredients. Process hazelnuts to a course dust.
- Separate eggs. Place in mixing bowl. Whip to stiff peaks.
- Add sugar. Combine.
- Gently fold in hazelnuts.
- Drop by spoonfuls on to parchment covered cookie sheet. Top each cookie in the center with a whole hazelnut.
Bake at 280°F for 30-40 minutes, until cookies are dry to the touch but not browned.
Allow cookies to cool thoroughly on the parchment paper before moving them.
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How to store cookies
These cookies are very fragile. They will crumble if crushed. Preferably store in a metal cookie tin, between sheets of waxed paper.
Cookies can be stored on the counter for a few days. Store in refrigerator for about a week. For longer storage, freeze for at least 6 weeks.
Pro tips for your success
- use either fresh or previously frozen and thawed egg whites for this recipe. It’s a great way to use all of the egg whites in your freezer.
- If you have trouble sourcing hazelnuts, purchase them online.
- This recipe is best when using weight measurements, instead of US volume for measurements. A kitchen scale is handy for lots of applications.
- It is best to bake them at a very low temperature for a longer period of time so that the bottoms don’t brown.
- substitute other sugars to make them paleo.
- slide cookies from baking sheet to a cooling rack gently after removing them from the oven.
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Haselnussmakronen are such an easy, fun and delicious. Give them a try today!
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Enjoy! And have fun cooking!
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Haselnussmakronen- German Hazelnut Macaroons
- Add sugar and vanilla to egg whites in mixing bowl. Whisk until stiff peaks form, about 8 minutes.
- Let rest 30 minutes.
- Heat oven to 280°F.
- Gently fold in ground hazelnuts.
- Drop by teaspoons full on to parchment lined cookie sheet. Place whole hazelnut in center of each cookie.
- Place cookie sheet in oven. Let the meringues dry for approximately 30-40 minutes. You do not want the cookies to be browned. Just dry to the touch.
- Allow cookies to cool thoroughly on the parchment paper.