Haselnussmakronen

Haselnussmakronen are German hazelnut macaroons. They're chewy and sweet, made with only egg whites, ground hazelnuts, cinnamon, and sugar. Add some macaroons to your next holiday cookie tray!

Prep Time 15

Cook Time 23

Total Time 38

Servings cookies

Author Heather

Ingredients

3 large (105 g) egg whites (US) or 3 medium egg whites in Europe*
¾ cup (85 g) confectioner's sugar
1 teaspoon (5 g) vanilla extract
1 ½ cups (185 g) ground hazelnuts or hazelnut flour
½ teaspoon cinnamon
¼ teaspoon salt
24 whole hazelnuts

Instructions

Preheat oven to 300℉. Line a baking sheet with parchment paper (do not use grease/cooking spray) and set aside.
In a large bowl, beat egg whites until stiff peaks form (about 2 minutes). Whites should look smooth, not lumpy (if lumpy, your eggs have been overwhipped and you'll need to start over). Add confectioner's sugar and gently mix until fully incorporated and glossy. Add vanilla extract and mix until just combined.
In a separate bowl, combine dry ingredients - ground hazelnuts, salt, and cinnamon. Add dry ingredients to egg mixture and gently fold in until evenly incorporated.
Using a medium cookie scoop, two spoons, or a piping bag, drop into 1.5 tablespoon heaps onto lined baking sheet. Top each cookie with a whole hazelnut.
Bake for about 23-26 minutes, or until edges are lightly browned and the tops look set and dry to the touch. Macaroons should no longer feel sticky.
Allow cookies to cool completely before removing from baking sheet to a cooling rack. You may need a thin metal spatula or butter knife to assist.
Macaroons can feel sticky if you're baking in a humid or rainy environment. To dry out sticky macaroons, place them in a 200℉ oven for 10 minutes at a time until they no longer feel sticky.

Video

Notes

Lining baking sheet: Parchment paper, or a clean silicone baking mat, must be used to line your baking sheet. Adding grease/cooking spray to your baking sheet will cause the macaroons to spread when baking. Macaroons will stick to an unlined baking sheet.
Egg sizes: * Standard egg sizes vary between the US and Europe. In the US, large eggs are about the same size as a European medium egg.
To make your own ground hazelnuts: place whole hazelnuts in a food processor and pulse until the desired texture is achieved. You're looking for a coarse texture similar to a meal, but not as fine as a flour.
Storage: Macaroons can be stored in an airtight container at room temperature for up to a week. Baked macaroons can also be frozen for a month or more.
More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

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