Hazelnut Macaroons recipe
- Dish type
- Biscuits and cookies
These delicious biscuits are simple to throw together and taste fantastic. If you can't get your hands on almond oil, use vanilla extract instead.
8 people made this
- 3 egg whites
- 150g caster sugar
- 1 teaspoon vanilla sugar
- 2 drops bitter almond oil or almond extract oil to taste
- 150g hazelnuts, ground
- 25g plain flour
MethodPrep:10min ›Cook:35min ›Ready in:45min
- Preheat oven to 160 C / Gas 2. Line a baking tray with baking parchment.
- Beat egg whites until very stiff, gradually beat in the sugar and vanilla sugar.
- Mix together hazelnuts, flour and almond oil. Fold into egg whites.
- Use two teaspoons to make mounds on the prepared baking tray. Bake in preheated oven for 25 minutes. Let cool on the tray.
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German Hazelnut Macaroon Recipe
The German Hazelnut Macaroon Recipe is a traditional recipe for Christmas cookies. Hazelnut Macaroons are called Haselnussmakronen in Germany.
Ingredients for German Hazelnut Macaroon Recipe:
- 4 egg whites, XL
- 200 g (7.05 oz) of sugar
- ¼ teaspoon of cinnamon, ground
- ½ teaspoon of almond extract
- 200 g (7.05 oz) of hazelnuts, sliced
- 150 g (5.29 oz) of hazelnuts, ground OR meal
- whole hazelnuts, for topping (optional)
Use your electric hand mixer to beat the egg whites until they are very stiff. Slowly add sugar, almond extract, and cinnamon. Use your whisk or a pastry blender to fold in the sliced hazelnuts and the ground hazelnuts. Stir gently so that the batter stays fluffy. Use two teaspoons to place small clumps of the mixture on a baking sheet covered with baking paper.
Use two teaspoons to place small clumps of the mixture on a baking sheet covered with baking paper. Place whole hazelnuts on top of each macaroon.
Preheat the oven to 140°C – 150°C (280°F – 300°F) and bake the Hazelnut Macaroons for 22-25 Minuten on the rack one above the middle rack. Remove the macaroons from the baking sheet and let them dry and cool down on a cooling rack.
To try the Traditional German Christmas Cookies click here, the Apricot-Nut Cake click here, and the Linzer Cake Recipe click here.
German Hazelnut Macaroons
Recently my German tutor, Dagmar, placed the “10 Best German Christmas Cookie Recipes” on her Facebook page. Lebkuchen (gingerbread) is in the top 10 and one of my favorites. However, German Hazelnut Macaroons also made the list. Since this brought back childhood memories of Christmas in Germany, I was excited to make a couple batches of these chewy and sweet delights for the holidays. Because they are only made with egg whites, ground hazelnuts, cinnamon and sugar, they are naturally light, gluten free and dairy free. Traditionally, Germans use round baking wafers on a cookie sheet where a spoonful of dough is placed on top before baking. But this recipe had a nice substitute by dipping the bottom of the baked cookies in melted chocolate. This lends to a more festive macaroon!
Preheat oven to 300 degrees F. Beat egg whites with a pinch of salt using a mixer until very firm.
By firm, I mean that when you cut it with a table knife, you see the cut and the knife comes out clean.
Blend in powdered sugar using a sieve and tapping lightly with your hand.
Using a spatula, carefully fold in the powdered sugar. Add the hazelnut flour and cinnamon. Fold in gently.
Place a piece of parchment paper on a cookie sheet.
Using a small ice cream scoop, place about 2 teaspoons of rounded dough on the sheet pan. On top of each cookie, place one small hazelnut (or ½ large hazelnut). Bake 20-25 minutes. You want to cookies to brown only on the bottom. Cool the cookies completely.
Place the chocolate chips in a glass bowl. Microwave for 20 seconds at a time. Stirring in between melting. This will take 3 to 4 iterations.
The melted chocolate is finished when it is creamy and has a nice shine.
The easiest way to coat the bottoms of the cookies with chocolate is to first turn them upside down on the lined sheet pan. Drizzle the bottoms with the melted chocolate. Let the chocolate cool completely. Makes 1 to 2 dozen macaroons depending upon the size of your ice cream scoop.
Macaroons are a baking wonder. They&rsquore made with a short list of ingredients that turn into sweet, chewy bites of deliciousness. Every time I make them, I lament that I don&rsquot make them often enough. And that&rsquos the case with these Hazelnut Macaroons. I just want to bake batch after batch!
While these are very good just as they are, I can&rsquot resist adding some chocolate. Chocolate and hazelnut are great friends, after all. Simply melt some dark chocolate, spread it on the bottoms of the cookies, and allow the chocolate to cool and set. You can also try dipping them into the chocolate, but I find that these cookies are so small that spreading the chocolate on each one works better for me. It&rsquos a simple step, although it can take a while to spread chocolate on all of those little macaroons.
My only real word of caution for making these is the same for making any macaroons or meringues. While they are simple to make, just know that it takes several minutes of mixing to whip those egg whites. And when it&rsquos time to add the sugar, go slowly and add it over a minute or two while still whipping. I usually use a hand mixer, but a stand mixer will free your hands to get everything in order while the egg whites are mixing.
Actually, I do have one more tip for you. Be sure not to over-bake the macaroons, or they&rsquoll get overly crispy. It can be a bit difficult to tell when they&rsquore done. The tops of the macaroons should appear dry. If you lightly tap the top of a cookie, it shouldn&rsquot give. You can also carefully use a small spatula to lift a cookie from the pan. If it releases easily and doesn&rsquot stick, then you&rsquoll know they&rsquore done.
These little cookies are a great use of leftover egg whites, like when you&rsquove made these Chewy Pecan Pie Bars. You can scale the recipe as needed based on how many egg whites you have. It does make a really big batch as written, but the good news is that they scoop quickly and bake quickly as well.
I really love that this recipe makes a big batch. That makes them perfect for sharing! Of course, their small size makes it easy to eat one after another. That&rsquos just another reason to share!
- 1 ¼ cups powdered sugar
- 1 cup finely ground hazelnuts (filberts)
- 2 tablespoons unsweetened cocoa powder
- 3 egg whites
- ½ teaspoon vanilla
- Dash salt
- ¼ cup granulated sugar
- ¾ cup chocolate-hazelnut spread
Line two large cookie sheets with parchment paper set aside. In a medium bowl stir together powdered sugar, hazelnuts, and cocoa powder set aside.
In a large bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in nut mixture.
Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip.* Pipe 1-1/2-inch circles 1 inch apart onto the prepared cookie sheets. Let stand for 30 minutes before baking.
Preheat oven to 325°F. Bake for 9 to 10 minutes or until set. Cool on cookie sheets on wire racks. Carefully peel cookies off parchment paper.
Spread chocolate-hazelnut spread onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.
If you don't own a decorating bag, spoon mixture into a large resealable plastic bag and snip a 1/2-inch hole in one corner of the bag.
German Hazelnut Macaroons (Nussmakronen)
Chewy and sweet hazelnut macaroons, these are typical German Christmas cookies made with only 4 ingredients.
- 3 Egg Whites, Large
- 1 cup Granulated Sugar
- 1-⅔ cup Ground Hazelnuts
- 25 Whole Hazelnuts
Preheat oven to 170ºC (340ºF). Line two baking trays with baking paper.
Beat egg whites until stiff peaks form. Slowly add sugar and continue beating until mixture is glossy and stiff again. Carefully fold in ground hazelnuts.
Fill mixture into a piping bag with a very large nozzle. If you don’t have a very large nozzle, leave the nozzle and use only the piping bag without the nozzle. Pipe about 24 to 26 macaroons on the baking trays. Alternatively, you can use 2 teaspoons to make small heaps on the baking tray. They will not be so regular but they will taste just as good.
Place a whole hazelnut in the center of each cookie and press it down gently. Bake cookies for about 15 to 20 minutes or until they start to get golden around the edges.
Leave to cool completely, then store in airtight in cookie jars or cookie tins.
Hazelnut Macaroons – German Christmas Cookies
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How to Make Chocolate Hazelnut Macarons:
In my basic macaron recipe, I’ve shared detailed step-by-step instructions with in-depth explanation of the technique. So we’re not going too much into the technique here.
If you’re new to making macarons, please watch this video first.
- Siftdry ingredients 3 times. Discard any large chunks of nut flour, but make sure it’s no more than 1 tablespoons. If you end up with more than 1 tablespoon of chunky mixture, add more hazelnut/almond flour to compensate. This typically doesn’t happen with finely ground nut flour, but I’m mentioning this just in case.
- Make French meringue by whipping egg whites in a clean, grease-free bowl (glass or stainless steel bowls are the best!). Add cream of tartar and salt when egg whites are foamy. Then slowly add sugar one tablespoon at a time, beating the mixture continuously on the same speed until it reaches stiff peaks. (Watch my Meringue 101 video for more tips on how to make the most stable meringue, which a foundation to perfect macarons!)
- Add dry ingredients into the meringue. And gently fold the mixture with a rubber spatula until dry ingredients are fully incorporated. Then continue to fold the batter until it flows slowly off the spatula into a ribbon and the edges melt back into the batter within 10 seconds. Be sure to check the consistency of the batter often to avoid over-mixing it.
- Transfer the batter into a piping bag, fitted with a round tip. I prefer 2A round piping tip. Pipe about 1.5-inch circles on 2 baking sheets, lined with parchment paper. (Download my FREE template here.) Now, let the macaron shells dry on the counter until skin forms on top. When lightly touched, it shouldn’t stick to your finger.
- Bake the shells in preheated 300°F oven for about 18 minutes, one tray at a time. Once cooked, cool the shells completely and then peel them off the parchment. Pair each macaron by the size and fill them with Nutella.
- Let the macarons mature for at least 8 hours, and preferably 24 hours before serving. This process is called “maturing”. It allows macaron shells to absorb moisture and flavor from the filling, soften and become one complete cookie.
Troubleshooting Macaron issues
Got wonky chocolate hazelnut macarons? No problem. Check out my comprehensive macaron troubleshooting guide with visuals and suggested fixes!