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The German hazelnut macaroons taste very moist on the inside and crispy on the outside. They are heavenly delicious, aromatic and lightning-fast to prepare. These sweet classics are a must-have on every cookie plate at Christmas time. You can find a detailed hazelnut macaroons recipe with the exact quantities and step-by-step instructions below.
German Classic on the cookie plate
Alongside the Spitzbuben cookies, the vanilla crescents and the snowflake cookies, hazelnut macaroons are one of the classics that can be found on almost every cookies plate in Germany during the Advent season. No wonder, because they taste incredibly delicious – nutty, moist and with a crispy crust. They are also very quick to prepare with just a few ingredients.
By the way, if you need a change from traditional Christmas pastry, try my recipes for fancy cookies. For all nut cookie lovers, the Sicilian almond cookies, the walnut ghriba and the angel eyes cookies are also ideal for making.
Hazelnut macaroons without edible wafer paper
In contrast to the coconut macaroons, my hazelnut macaroons are without edible wafer paper. The mounds of nut dough were placed directly on the baking paper. Alternatively, you can also bake them on small round edible wafer paper pieces.
Hazelnut macaroons with cinnamon
The hazelnut macaroons in my recipe are refined with just a pinch of cinnamon. For a more spicy note, you can add about 1/2 – 1 teaspoon of cinnamon. However, the cookies also taste delicious without cinnamon.
Work with piping bag or teaspoons
I filled the sticky nut dough into a piping bag and used it to pipe the mounds onto the baking tray, similar to my egg biscuits. It’s very practical and quite quick. You can either use a piping bag without a piping nozzle or one with a larger round hole nozzle.
Alternatively, you can also use two teaspoons to scoop small amounts of the nut dough onto the baking tray. Then you won’t need a piping bag for the recipe.
These cookies are
- crispy on the outside,
- moist on the inside,
- nutty,
- tender,
- incredibly tasty,
- very aromatic,
- with a slight hint of cinnamon,
- without edible wafer paper,
- quick and easy to make with just a few ingredients,
- a Christmas classic,
- ideal as a sweet gift from the kitchen,
- more delicious than from the baker.
How to make hazelnut macaroons: tips and tricks
- You can use more cinnamon to taste or leave it out completely.
- Fold the hazelnuts into the egg white mixture very carefully. The nut dough should retain its thick, airy consistency.
- You can also make the cookies without a whole nut on top.
- If you like the hazelnut macaroons crispier, then dry them a little longer in the oven.
- The leftover egg yolks can be used in the lemon butter cookies and wasp nest buns recipe, for example.
Did you make the hazelnut macaroons using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try out these Christmas cookie recipes too:
- Chocolate pine cone cookies – how to make fancy pastry
- Honey cookies with cinnamon – simple recipe for aromatic cookies
- Speculoos recipe – how to make spiced speculaas cookies
Hazelnut macaroons
Equipment
- piping bag
Ingredients
- 250 g ground hazelnuts
- 3 egg whites
- 150 g powdered sugar
- 1 pinch of cinnamon
- 1 pinch of salt
- approx. 50 whole hazelnuts
Instructions
- Beat egg whites with salt until foamy.
- Add powdered sugar in batches and beat until the egg white mixture is firm, shiny and holds peaks.
- Fold ground hazelnuts and cinnamon into the egg white mixture to create a very sticky but not runny nut batter.
- Pour the nut mixture into a piping bag without a piping nozzle or with a larger hole nozzle and pipe small mounds of the mixture onto one or two baking trays lined with baking paper, spacing them slightly apart.
- Lightly press a whole hazelnut into the center of each hazelnut mixture mound.
- Bake the hazelnut macaroons in a preheated oven at 302 °F (150 °C) for approx. 25 minutes until they are firm on the outside and soft on the inside, then leave them to cool slightly on the baking tray.
Notes
- You can use more cinnamon to taste or leave it out completely.
- Fold the hazelnuts into the egg white mixture very carefully. The nut dough should retain its thick, airy consistency.
- You can also make the cookies without a whole nut on top.
- If you like the hazelnut macaroons crispier, then dry them a little longer in the oven.
- The leftover egg yolks can be used in the lemon butter cookies and wasp nest buns recipe, for example.
- Take note of the detailed tips and tricks for making the hazelnut macaroons at the top of the article.
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