Name: Hazelnut Macaroons (Haselnussmakronen)
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Ingredients: 3 large egg whites (room temperature); 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 ½ cups ground hazelnuts or hazelnut flour; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 24 whole hazelnuts

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Chewy in the middle, lightly crisp on the outside, and full of toasty hazelnut flavor, these German hazelnut macaroons are one of the easiest Christmas cookies you’ll ever bake. Each little mound is made from a fluffy meringue folded with ground hazelnuts and a hint of cinnamon, then topped with a whole hazelnut right in the center.

The best part? There’s no flour and no butter in these cookies. That means they’re naturally gluten-free and dairy-free, so almost everyone at your table can enjoy them.

Watch Me Make This Recipe!

Why You’ll Love This Recipe

These little hazelnut cookies are a German Christmas classic for good reason. Here’s why you’ll love them:

Just 7 simple ingredients. Egg whites, sugar, vanilla, hazelnuts, cinnamon, and salt.
Naturally gluten-free. No flour at all!
Dairy-free too. No butter or milk needed.
Chewy and nutty. Soft in the middle with a light, crisp outside.
Easy to make. No rolling, no cutting, no chilling. Just scoop and bake.

What Are Haselnussmakronen?

Haselnussmakronen (say it like “HAH-zel-noose-mah-KROH-nen”) means hazelnut macaroons in German. They’re a classic German Christmas cookie, baked in many homes during the holiday season.

German macaroons (Makronen) are made with whipped egg whites, sugar, and ground nuts. They come in many flavors, like almond, coconut, and hazelnut. Don’t mix them up with French macarons, those colorful sandwich cookies with a filling. German macaroons are simple, rustic little mounds that are chewy and nutty.

Ingredients You Need

These cookies only need a few ingredients, so each one really matters. Here’s what you’ll need.

Egg whites: Whipped into a fluffy meringue, they hold the cookies together. Room temperature egg whites whip up higher and faster.
Granulated sugar: Sweetens the cookies and helps make a strong, glossy meringue.
Vanilla extract: Adds a warm, sweet flavor.
Ground hazelnuts: The star of the show! You can use store-bought hazelnut flour or grind your own for a slightly coarser texture.
Cinnamon: Just a little adds a cozy Christmas spice.
Salt: A pinch helps the egg whites whip up and balances the sweetness.
Whole hazelnuts: One goes on top of each cookie for a pretty finish.

Equipment You Need

You only need a few tools to make these macaroons. Here’s what I use:

Hand mixer: For whipping the egg whites into a stiff meringue.
Large clean bowl: Make sure it’s completely clean and dry. Even a tiny bit of grease or egg yolk can stop the egg whites from whipping.
Rubber spatula: For gently folding in the hazelnuts.
Medium cookie scoop: Makes all the cookies the same size. Two spoons work too.
Food processor: If you want to grind your own hazelnuts.
Half baking sheet: Gives the cookies plenty of room.
Parchment paper: A must! These cookies are sticky and need parchment to release easily.
Wire cooling rack: For cooling the cookies once they come off the sheet.

How to Make Hazelnut Macaroons

These cookies come together quickly. The most important part is whipping the egg whites well and folding gently so the meringue stays light and airy.

1: Get ready. Preheat your oven to 300°F. Line a large baking sheet with parchment paper.

2: Mix the nuts and spice. In a small bowl, stir together the ground hazelnuts and cinnamon. Set it aside.

3: Start whipping the egg whites. Put the egg whites and salt in a large, clean mixing bowl. Beat on medium-high speed until the egg whites turn white and foamy and form soft peaks. Soft peaks gently flop over when you lift the beater.

4: Add the sugar slowly. With the mixer running, add the sugar one spoonful at a time. Adding it slowly helps it melt into the egg whites.

5: Whip until glossy. Keep beating until the meringue is thick, shiny, and holds stiff peaks. Stiff peaks stand straight up when you lift the beater. Rub a little meringue between your fingers. If it still feels gritty, beat a little longer.

6: Add the vanilla. Beat in the vanilla extract just until mixed.

7: Fold in the hazelnuts. Add the hazelnut mixture to the meringue. Using a rubber spatula, gently fold it in by scooping from the bottom and turning it over the top. Stop as soon as it’s evenly mixed. Don’t stir too hard, or the meringue will lose its air.

8: Scoop the cookies. Use a medium cookie scoop or two spoons to drop small mounds, about 1½ tablespoons each, onto the baking sheet. Leave about 1½ inches between them.

9: Add the hazelnuts. Gently press one whole hazelnut on top of each cookie.

10: Bake. Bake for 23 to 25 minutes, until the edges are lightly golden and the tops feel dry.

11: Cool on the sheet. Let the cookies cool completely right on the baking sheet. They’re soft and fragile while warm, and they firm up as they cool.

12: Check and remove. Once cool, gently peel the cookies off the parchment. If they stick or still feel sticky on top, put them back in the oven for a few more minutes.

Debbie’s Tip

Keep everything grease-free. Egg whites won’t whip up if there’s even a tiny bit of fat in the bowl. Wipe your bowl and beaters with a paper towel and a little vinegar or lemon juice before you start. And separate your eggs carefully. Even one drop of yolk can keep your meringue from getting stiff. Separating each egg over a small bowl first keeps one broken yolk from ruining the whole batch.

Variations & Substitutions

These macaroons are easy to change up. Here are a few ideas:

Bake on Oblaten: In Germany, macaroons are often baked on thin wafer papers called Oblaten. Place each mound on a 2-inch wafer, and the cookies won’t stick at all.
Almond macaroons: Use ground almonds and top each cookie with a whole almond.
Chocolate-dipped: Dip the bottoms of the cooled cookies in melted dark chocolate.
Extra spice: Add a pinch of cloves or cardamom with the cinnamon.
Toasty flavor: Toast the ground hazelnuts in a dry pan for a few minutes and let them cool before using.

Storage & Freezing

These macaroons keep really well, which makes them perfect for baking ahead.

Room temperature: Store in an airtight container for up to 1 week.
Fridge: Keep in an airtight container for up to 2 weeks.
Freeze: Freeze baked cookies in an airtight container for up to 1 month. Thaw at room temperature.
Keep them separate: Store them in a single layer or put parchment between layers so they don’t stick together.

Important

Let the cookies cool completely before moving them. Warm macaroons are very soft and can tear or stick to the parchment. Once they’re fully cool, they’ll lift right off. If they still stick, they need a few more minutes in the oven.

Hazelnut Macaroons with and without a hazelnut on top

Frequently Asked Questions

Here are the questions I hear most about these hazelnut macaroons.

What’s the difference between macaroons and macarons?
German macaroons are chewy mounds made with ground nuts. French macarons are smooth, colorful sandwich cookies with a filling in the middle. They’re totally different cookies!

Why are my macaroons flat?
The meringue probably lost its air. Make sure the egg whites are whipped to stiff peaks, and fold in the hazelnuts gently.

Why are my macaroons sticky?
They need a little more time in the oven. Pop them back in for a few minutes until the tops feel dry.

My egg whites won’t get stiff. What went wrong?
There may be a little grease or egg yolk in the bowl. Start over with a clean bowl and fresh egg whites.

Can I use hazelnut flour instead of ground hazelnuts?
Yes! Hazelnut flour is finer and makes a slightly smoother cookie. Ground hazelnuts give a more rustic, nutty texture.

Are these cookies gluten-free?
Yes! There’s no flour in this recipe. Just check that your vanilla and hazelnuts are labeled gluten-free if you’re baking for someone with celiac disease.

What can I do with the leftover egg yolks?
Use them for homemade vanilla sauce, custard, pudding, or scrambled eggs. Cover them and keep them in the fridge for up to 2 days.

More Recipes You’ll Love

If you love German Christmas cookies, try these next:

Happy Baking!

There’s something so special about a plate of homemade German Christmas cookies. These little hazelnut macaroons are simple, sweet, and full of cozy flavor, and they always make my cookie tray feel complete. Bake a batch, pour a cup of coffee, and share them with the people you love.

If you make them, I’d love to see them! Tag me on Instagram or pin them to your Christmas cookie board on Pinterest.

Enjoy every bite,