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    Home > Cookies

    Published: Nov 9, 2023 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

    HASELNUSSMAKRONEN -German Hazelnut Macaroons

    Jump to Recipe Print Recipe

    Haselnussmakronen! What a mouthful. This German Hazelnut Macaroon is a very simple recipe with a really big reward that you don't want to miss. Six ingredients whipped up in a matter of minutes, baked in practically no time and filled with jam or chocolate will take a cookie tray to new heights.

    As an added plus, these cookies are naturally gluten free.

    A plate of 3 Haselnussmakronen -German  Hazelnut Macroons on a plate with a cup and saucer and more macaroons in the background.

    These are such an interesting cookie. They come out of the oven crisp like a meringue but become softer and chewy within a day. Eat one and you'll eat two for sure. They'll sit in a container for a week or more and even more accommodating, they can be frozen and thawed.

    Jump to:
    • Why You'll Love These Cookies
    • Recipe Ingredients
    • Filling Variations
    • Step by Step Instructions
    • Recipe FAQs
    • Expert Tips
    • HASELNUSSMAKRONEN -German Hazelnut Macaroons
    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Why You'll Love These Cookies

    • First, they are one of the best tasting cookies with the least effort around.
    • They can be made completely, frozen and thawed. Cookies don't get more convenient.
    • Friends and family probably haven't tasted these.
    • They are super, super easy to make.
    • These are naturally gluten free.
    • Not another butter cookie although I love these too.

    Recipe Ingredients

    Ingredients for the Haselnussmakronen are sugar, hazelnuts, egg whites, cream of tarter, raspberry jam and vanilla.

    FRONT ROW: Cream of Tarter, seedless red raspberry jam, vanilla

    BACK ROW: Baker's sugar, toasted hazelnuts, egg whites

    Baker's sugar is ideal here. It is rather expensive in the stores but Three Easy Sugar Fixes shows you how to make it in a flash! Baker's sugar dissolves more easily in the egg whites than does granulated sugar.

    It is important to toast the hazelnuts for the maximum amount of flavor. The cookies will not be as amazing without this step. Make sure to cool them completely before processing so they don't turn into hazelnut paste.

    If the hazelnuts are not skinned, my post Hazelnut Gianduja Cake shows you a really quick way to skin them without the hassle of boiling with baking soda, or rubbing them (endlessly) between towels.

    Filling Variations

    • Any kind of jam can be used.
    • A chocolate filling can be made - see the recipe card
    • Nutella is another option but I haven't tried it so i'm not sure it will set up firmly.

    Be sure to see the recipe card below for the exact ingredients & instructions!

    Step by Step Instructions

    The first collage shows the disher and a wooden spoon, the hazelnuts in the processor, then ground, and the egg whites, cream of tarter and vanilla in a mixing bowl.

    Step 1. A #60 disher/scooper is the perfect size with which to drop the macaroons and the end of the wooden spoon handle is ideal for making holes in the cookies. Step 2. After the hazelnuts have been toasted and cooled, place them in a processor. Step 3. Process the nuts until they are very finely ground. Long pulses, followed by shorter ones are the key to not turning the nuts into a paste. Step 4. Place the egg whites, cream of tarter and vanilla in the bowl of a mixer.

    This collage shows the egg whites just prior to adding the sugar, then beaten to medium peaks, the nuts are added and folded into the whites.

    Step 5. Beat the egg white mixture until very foamy and increased in volume. Step 6. Add the sugar gradually, beating after each addition to make sure the sugar is dissolved. Beat to medium stiff peaks. Step 7. Add the toasted, ground hazelnuts. Step 8. Fold them in carefully so the whites aren't deflated.

    The last collage shows the baked cookies, a tray with the centers made, and the cookies filled.

    Step 9. Drop the cookies with a #60 disher/scraper or a tablespoon about 1 ½ inches apart. I accidentally deleted the photo of the dropped cookies. They will look rather small but will spread out. Bake as directed. Step 10. Remove from the oven and let them sit about 2 or 3 minutes and, using a wooden spoon, make and indentation in the center of the cookies. Don't be concerned if the surrounding area cracks a bit. It's fine. Step 11. Heat or microwave the jam until pourable. Carefully, spoon the jam into the indentations. Step12. Let dry on the baking sheet overnight or until the top of the jam is no longer tacky.

    Recipe FAQs

    What is the difference between a meringue and a macaroon?

    Meringues are dried in the oven until they are very crisp and remain so. Macaroons are firm on the outside but soft on the inside.

    What is the difference between a macaron and a macaroon?

    Macarons are made on a meringue base but not beaten to stiff peaks. When dropped or piped they spread out into smooth rounds. After drying, they are baked and have little feet on the bottom. Macaroons are often, but not always, made on a meringue base also but have coconut, nuts, etc. folded in. When baked, they are initially crisp but soften and become chewy after sitting.

    Are macaroons always made with egg whites.

    No. One of the most recognizable macaroons is the coconut one. It is held together by condensed milk.

    Expert Tips

    • Removing the skins from the nuts can be done easily by using my method in Hazelnut Gianduja Cake. Don't be concerned if every speck of skin is not removed.
    • Toasting the nuts is the key to the flavor of these cookies. Without it, they will be flat.
    • Baker's sugar dissolves faster in the egg whites than regular granulated sugar.
    • It is difficult to beat the meringue to stiff peaks because it is a sugar-heavy meringue. You only want medium peaks.
    • A disher/scooper will give you much more uniform cookies and is faster to portion out.
    • Making the indentations in the cookies is easily done with the end of a wooden spoon. The surrounding area may crack somewhat but that is fine. The cookies have a cracked look anyway.
    Photo of 3 cookies on a plate with a cup and saucer and plate of cookies in the background.
    • Pink macarons filled with chocolate and raspery on a white plate.
      French Macarons with Chocolate Raspberry Filling
    • Sarah Bernhardt cookies feature a macaron base with a chocolate ganache filling,dipped in chocolate and finished with gold leaf
      Sarah Bernhardts - A Macaroon Like No Other
    • Finished photo
      Murbteig Pastry
    • Almond Macaroons
      Almond Macaroons

    If you love Haselnussmakronen or any other recipe on my website, please leave a 🌟star rating in the recipe card and let me know how it went the in 📝 comments below. Thank you and I appreciate each of you being here!

    A plate of 3 Haselnussmakronen -German Hazelnut Macroons on a plate with a cup and saucer and more macaroons in the background.

    HASELNUSSMAKRONEN -German Hazelnut Macaroons

    Helen S Fletcher
    Haselnussmakronen! What a mouthful. This German Hazelnut Macaroon is the simplest of recipes with a really big reward that you don't want to miss. Six ingredients whipped up in a matter of minutes, baked in practically no time and filled with jam or chocolate will take a cookie tray to new heights.
    As an added plus, these cookies are naturally gluten free.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Total Time 45 minutes mins
    Course Cookies
    Cuisine German
    Servings 30 cookies
    Calories 74 kcal

    Ingredients

    • 1 ½ cups hazelnuts (170 grams)
    • 2 large egg whites (64 grams)
    • 1 teaspoon vanilla
    • ⅛ teaspoon cream of tarter
    • ¾ cup baker's or granulated sugar (150 grams)
    • ½ cup seedless red raspberry jam

    Instructions
     

    • Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
    • If the hazelnuts need to be skinned, there is an easy way to do it in my post Hazelnut Gianduja Cake. If a bit of the skins refuse to budge, it's fine. Cool completely before proceeding.
    • Place the nuts in the bowl of a processor and use long pulses in the beginning, then quicker ones to chop the nuts finely. Do not process past this point or they can turn into hazelnut paste.
    • Beat the egg whites, cream of tarter and vanilla on medium speed until very foamy and increased in volume. Slowly, add the sugar and beating to medium peaks.
    • Fold in the hazelnuts.
    • With a #60 disher/scooper or a tablespoon, drop rounds about 1 ½" apart on the prepare sheets. 4 across and 5 down on a half sheet pan works well.
    • Bake for 13 to 15 minutes until they feel crisp. The cookies are done when they can be lifted off the paper easily and cleanly.
    • Cool for a few minutes and make an indentation in the middle of each cookie with the end of a wooden spoon.
    • Microwave or heat the jam until it is liquid. Carefully spoon the jam into the indentations. Let the jam dry overnight or until no longer tacky.
    • Store in an airtight container for a week or more. These also freeze well. Thaw at room temperature.

    Alternative Fillings

    • Any jam can be used as long as it is smooth and without pieces of fruit in it.
      Chocolate Filling: Use 8 ounces of semisweet chocolate and 2 tablespoons shortening or coconut oil. Microwave at half power or heat over simmering water just to melt the chocolate and shortening. Stir together and fill the indentations. Refrigerate briefly to set up. They can then be stored at room temperature.
      Nutella is another option. Hazelnut on hazelnut - can't get much better!

    Notes

    Baker's sugar is ideal here. It is rather expensive in the stores but Three Easy Sugar Fixes shows you how to make it in a flash!  It dissolves faster in the egg whites than regular granulated sugar.
    It is important to toast the hazelnuts for the maximum amount of flavor. The cookies will not be as amazing without this step. Make sure to cool them completely before processing so they don't turn into hazelnut paste.
    If the hazelnuts are not skinned, my post Hazelnut Gianduja Cake shows you a really quick way to skin them without the hassle of boiling with baking soda, or rubbing them (endlessly) between towels. 
    A disher/scooper will give you much more uniform cookies and is faster to portion out. 
    Making the indentations in the cookies is easily done with the end of a wooden spoon. The surrounding area may crack somewhat but that is fine. The cookies have a cracked look anyway.
    The end of a wooden spoon makes the indentations in the cookie easily.
    Store in an airtight container for a week or more. These also freeze well. Thaw at room temperature.

    Nutrition

    Serving: 1cookieCalories: 74kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 0.001mgSodium: 6mgPotassium: 49mgFiber: 1gSugar: 8gVitamin A: 1IUVitamin C: 1mgCalcium: 8mgIron: 0.3mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
    Print Friendly, PDF & Email

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    Reader Interactions

    Comments

    1. Erika Mauer Hemperly says

      December 14, 2024 at 6:59 am

      5 stars
      I’m so glad I found your recipe. These haselnussmakronen are just like Oma’s!!!

      Reply
      • Helen S Fletcher says

        December 14, 2024 at 11:41 am

        Hi Erika - There's nothing like Grandmother's baking. Happy I could help.

        Reply
    2. Zazzy says

      November 12, 2023 at 3:46 pm

      The recipe looks delightful and I hope to put them in my holiday gifts. Can you use hazelnut flour instead of processing your own?

      Reply
      • Helen S Fletcher says

        November 12, 2023 at 3:48 pm

        Not having tried it, I'm unable to say for sure. The flour is far lighter than the nuts which is my only concern. If you decide to try it, use the same amount as the nuts.

        Reply
        • Zazzy says

          November 18, 2023 at 10:10 pm

          Thank you. I think it might be worth a try. If it works, it would make multiple batches for gifts more practical. If it doesn't, I guess I'll learn in the first batch.

          Reply
          • Helen S Fletcher says

            November 18, 2023 at 11:11 pm

            Let me know how it goes.

            Reply
    3. kim says

      November 10, 2023 at 9:36 am

      This is an interesting recipe. I didn't realize the difference in macaron and macaroon. Thanks for the unique spin and I hope to try soon. Also, I'm going to try your hazelnut deskinning technique!

      Reply
      • Helen S Fletcher says

        November 10, 2023 at 10:45 am

        Hi Kim, good to hear from you. The deskinning technique is a game changer.

        Reply
    4. SallyBR says

      November 10, 2023 at 6:21 am

      These are absolutely AMAZING indeed! yes, definitely toast the hazelnuts for that deep flavor

      they are addictive, I hope I will have enough to donate today! ;-)

      THANK YOU,, HELEN!

      Reply
      • Helen S Fletcher says

        November 10, 2023 at 8:24 am

        Thank you Sally. Love your Nutella suggestion.

        Reply
    5. Wrenn Kates says

      November 09, 2023 at 8:02 am

      Can’t wait to make these. However I have family who would prefer chocolate filling vs raspberry jam. What type & consistency of chocolate should I use?

      Reply
      • Helen S Fletcher says

        November 09, 2023 at 3:04 pm

        Hi Wrenn - I added options to the jam at the bottom of the recipe card for a chocolate filling and also suggested Nutella. I actually meant to include them but forgot to make a note and they never made it in. Thanks for the comment. Also, if you can, please leave a star rating and comment. It helps a lot.

        Reply
    6. Jason Bartis says

      November 09, 2023 at 6:02 am

      This sounds amazing, but the vanilla isn’t in the ingredients list. Can you let me know how much to use?

      Reply
      • Helen S Fletcher says

        November 09, 2023 at 6:22 am

        Hi Jason, Thanks for the catch. It has been added. 1 teaspoon. These really are amazing.

        Reply
    5 from 2 votes (1 rating without comment)

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