Hazelnut Macaroons (Haselnussmakronen)
Prep Time: 15 minutes
Cooling Time 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Chewy German hazelnut macaroons made with whipped egg whites, ground hazelnuts, and a hint of cinnamon. Naturally gluten-free and dairy-free.
Ingredients
Servings: 24 cookies
- 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
Instructions
- Prep: Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Mix nuts: Stir together the ground hazelnuts and cinnamon in a small bowl.
- Whip whites: Beat the egg whites and salt in a clean bowl until soft peaks form.
- Add sugar: With the mixer running, add the sugar a spoonful at a time. Beat until thick, glossy, and stiff peaks form.
- Add vanilla: Beat in the vanilla just until mixed.
- Fold: Gently fold the hazelnut mixture into the meringue until evenly combined.
- Scoop: Drop 1½-tablespoon mounds onto the baking sheet, 1½ inches apart. Press a whole hazelnut on top of each.
- Bake: Bake 23 to 25 minutes, until the edges are lightly golden and the tops feel dry.
- Cool: Cool completely on the baking sheet before removing. If they stick, bake a few minutes longer.
Notes
- Make sure your bowl and beaters are completely clean and free of grease.
- To grind your own hazelnuts, pulse them in a food processor until they look like coarse meal, not flour.
- Store in an airtight container for up to 1 week, or refrigerate for up to 2 weeks.