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ein Teller mit Omas saftigen Haselnussmakronen.

German Hazelnut Meringue Cookies ( Haselnussmakronen)

These German Hazelnut Meringue Cookies ( Haselnussmakronen) are a glutenfree traditional German Christmas cookie recipe you will love. 
Course Snack
Cuisine German
Keyword German Hazelnut Cookies, Hazelnut Meringue Cookies
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 25
Calories 120 kcal

Ingredients

  • 3 egg whites
  • 1 tsp lemon juice
  • 150 g sugar 3/4 cups
  • 250 g ground hazelnuts 2 1/4 cups
  • 1 tsp cinnamon
  • 1 tsp vanilla paste or vanilla powder
  • 1 large pinch of salt
  • 50 g whole unpeeled hazelnuts for decoration 25 nuts
  • 200 g chopped milk chocolate 1 cup choc chips or chopped

Instructions

  1. Start by separating the eggs. You only need the egg whites, so carefully separate them from the yolks.

  2. Preheat the oven to 302 F/ 150°C or, even better with a convection fan (140°C / 284F). Using convection is one of the best tips to ensure that the macarons stay soft on the inside and crisp on the outside.

  3. In a clean, grease-free bowl, beat the three egg whites with a teaspoon of lemon juice and a large pinch of salt until stiff. Gradually add 150 g of sugar while continuing to beat until you have a shiny mixture. Stir in the vanilla paste or vanilla powder.
  4. Now, it's time to add the ground hazelnuts. Mix them with cinnamon and gently fold them into the egg white mixture until well combined. Be very careful while folding to avoid deflating the meringue.

  5. Line a baking sheet with parchment paper. Using an ice cream scoop (or teaspoons) or a piping bag with a round or star-shaped nozzle, pipe about 25 small portions directly on the sheet, pressing a whole hazelnut into the center of each portion. This gives the macarons their distinctive appearance. Tip: Allow the macarons to dry at room temperature for about 1 - 1 1/2 hours to prevent them from spreading too much. In this case, do not preheat the oven yet.

  6. Alternatively, you can evenly distribute the nut mixture onto wafers (German oblaten - like the ones you use for gingerbread). Using a spoon or teaspoon, create small heaps on a baking sheet, placing a whole hazelnut in the center of each heap.

  7. Place the baking sheet on the middle rack of the preheated oven. Bake the macarons for about 20 minutes until they have a very light golden color and feel dry.
  8. After baking, let the macarons cool on a wire rack. They will become crispy, making them a perfect addition to cookies, coffee, or tea.

Recipe Video