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.
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.
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.
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.
- 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
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.
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.
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.
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.
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.
No. One of the most recognizable macaroons is the coconut one. It is held together by condensed milk.
- 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.
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!
HASELNUSSMAKRONEN -German Hazelnut Macaroons
- 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
- 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.
- 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!