Haselnussmakronen are German Hazelnut Macaroons. Chewy and sweet, these German cookies are made with only egg whites, ground hazelnuts, cinnamon, and sugar. Naturally gluten free and dairy free.
3largeegg whites (US)or 3 medium egg whites in Europe*
¾cupconfectioner's sugar
1teaspoonvanilla extract
1 ½cupsground hazelnutsor hazelnut flour
½teaspooncinnamon
¼teaspoonsalt
24whole hazelnuts
Instructions
Preheat oven to 300 degrees Fahrenheit. 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 mix until fully incorporated and glossy. Add vanilla extract and mix until 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 23-26 minutes, or until edges are lightly browned and the tops begin to very lightly brown.
Allow cookies to cool completely before removing from baking sheet to a cooling rack. If cookies stick to baking sheet or feel sticky to the touch, they need more time in the oven.
Video
Notes
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.
* 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.
Macaroons can be stored in an airtight container at room temperature for up to a week. Macaroons can also be refrigerated if you don't plan to enjoy them right away - up to two weeks. Baked macaroons can also be frozen for up to a month.