Description
These German Hazelnut Meringue Cookies (Haselnussmakronen) are a traditional gluten-free Christmas treat from Germany. Featuring a delicate, crispy outer shell with a soft inside, they are made from whipped egg whites, ground hazelnuts, and cinnamon, topped with whole hazelnuts and optionally dipped in milk chocolate. Perfect as a festive snack or accompaniment to coffee or tea.
Ingredients
Scale
Egg Mixture
- 3 egg whites
- 1 tsp lemon juice
- 1 large pinch of salt
- 150 g sugar (3/4 cups)
- 1 tsp vanilla paste or vanilla powder
Dry Ingredients
- 250 g ground hazelnuts (2 1/4 cups)
- 1 tsp cinnamon
Decoration
- 50 g whole unpeeled hazelnuts (about 25 nuts)
Optional
- 200 g chopped milk chocolate (1 cup chocolate chips or chopped)
Instructions
- Separate Eggs: Start by carefully separating the egg whites from the yolks, as only the egg whites are needed for this recipe.
- Preheat Oven: Preheat your oven to 302°F (150°C), or better yet, 284°F (140°C) with a convection fan for a perfect balance of soft inside and crisp outside.
- Beat Egg Whites: In a clean, grease-free bowl, beat the three egg whites with lemon juice and salt until stiff peaks form. Gradually incorporate the sugar while continuing to beat until the mixture is shiny, then stir in the vanilla paste or powder.
- Fold in Nuts and Cinnamon: Combine the ground hazelnuts with cinnamon and gently fold into the egg white mixture, being careful not to deflate the meringue.
- Pipe Macarons: Line a baking sheet with parchment paper. Using an ice cream scoop, teaspoons, or a piping bag, place about 25 small portions onto the sheet. Press a whole hazelnut into the center of each portion for the classic look. Optionally, allow the cookies to dry at room temperature for 1 to 1.5 hours to prevent spreading.
- Bake: Place the baking sheet on the middle rack and bake for approximately 20 minutes until the cookies turn a very light golden color and feel dry to the touch.
- Cool: Remove from the oven and let macarons cool on a wire rack until crispy.
- Optional Chocolate Coating: Once cooled, if desired, dip the bottoms of the cookies in melted milk chocolate for an extra indulgent touch.
Notes
- Allowing the piped cookies to dry at room temperature before baking helps them maintain shape and texture.
- Using a convection oven setting is recommended for the ideal texture.
- Whole hazelnuts pressed into the center are traditional and add visual appeal.
- Cookies can be stored in an airtight container for up to 1 week.
- Optional chocolate coating adds flavor but increases calories.
- Using German oblaten (wafers) underneath the cookies is traditional but optional.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: German
Keywords: German Hazelnut Cookies, Hazelnut Meringue Cookies, Haselnussmakronen, Gluten Free Christmas Cookies, German Christmas Cookies
