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
- hazelnuts – you can toast the hazelnuts if you’d like for added flavor. (haselnüsse)
- sugar (zucker oder vanillezucker)
- large egg whites (eiweiß / eischnee)
How to make these haselnussmakronen
- Measure ingredients. Process hazelnuts to a course dust.
- Separate eggs. Place in mixing bowl. Whip to stiff peaks with the whisk attachment for your mixer at medium speed. Don’t use the beater attachments.
- Add sugar. Combine.
- Gently fold in ground nuts with a baking spatula.
- Drop by rounded tablespoons or soup spoon (you can also use a 1-ounce ice cream scoop or cookie scoop ) on to parchment covered large baking sheet. Top each cookie in the center with a whole hazelnut.
Bake on a at 280 degrees F / 140°C 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.
How to store Haselnussmakronen
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. Substitute vanilla sugar for the sugar and vanilla.
- slide cookies from baking sheet to a cooling rack gently after removing them from the oven.
Some other delicious recipes
Tools I Use
Haselnuss makronen are such an easy, fun and delicious. Give them a try today!
If you have any questions or comments, please ask in the comment section below. We’d love to hear from you.
I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
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.