Haselnussmakronen, German Hazelnut macaroons
Haselnussmakronen are traditional German hazelnut macaroons made with just a few simple ingredients. These naturally gluten-free cookies are crisp on the outside and soft in the middle, with a rich, nutty flavor from finely ground hazelnuts.
This easy recipe comes together quickly and doesn’t require any flour or leavening. They’re a popular Christmas treat in Germany and freeze well, making them perfect for holiday baking ahead of time.
What are Haselnussmakronen?
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 four ingredients. Hazelnuts, sugar, vanilla and egg whites.
These German hazelnut cookies are naturally gluten-free and dairy-free. They are incredibly easy, so if you’re short on time and don’t want to spend the entire day in the kitchen, these are for you.
Can These Cookies be Made Without Sugar?
You can use other sweeteners if you’re avoiding refined sugar. I’ve tested them with 2 to 3 tablespoons of honey, which makes the cookies a little softer and slightly chewier. Coconut sugar also works and gives a deeper flavor. Dry sugar substitutes like stevia blends can be used, but avoid liquid ones that may affect the meringue texture.
Ingredients you Need
- Hazelnuts (haselnüße): You can toast the hazelnuts if you’d like for added flavor.
- Sugar or Vanilla Sugar (zucker oder Vanillezucker): Learn how to make vanillezucker.
- Vanilla: If you use vanilla sugar, you can eliminate the vanilla.
- Large egg whites (eiweiß / eischnee):
How to Grind Hazelnuts
For this recipe, you need a food processor. This will make the job of making the hazelnut flour effortless. Grind the nuts to a uniform fine size. If you don’t have a food processor, hazelnut flour is available online and in larger grocery stores.
Don’t grind too much, or you will end up with hazelnut butter! Which could be a good thing. Make Nutella out of that. 🙂
How to Make Haselnussmakronen
Grind nuts in your food processor.
Separate the eggs. Place the whites in a mixing bowl. Whip to stiff peaks with the whisk attachment for your mixer at medium speed. Don’t use the beater attachments.
Add the sugar. Combine with the beaten egg whites.
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 ) onto a parchment-covered large baking sheet. Top each cookie in the center with a whole hazelnut.
Bake at 280°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 the refrigerator for about a week. For longer storage, freeze for at least six weeks.
FAQs
Yes, almonds are a great substitute for hazelnuts.
No, but the cookies will be whiter if the skins aren’t on.
Yes. These cookies freeze well for up to six 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. (When a recipe calls for egg yolks only, pour the egg whites into freezer bags. Label the bag with the quantity of whites.)
- 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 besides baking.
- It is best to bake them at a very low temperature for a longer period 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 the baking sheet to a cooling rack, gently, after they cool.
More Delicious German Cookie Recipes
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Haselnussmakronen are easy, fun to make, and absolutely delicious. Give them a try.
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Enjoy. And have fun cooking!
Haselnussmakronen- German Hazelnut Macaroons
Instructions
- 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.
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Notes
Nutrition
Originally published January 5, 2019. Updated August 24, 2025.
