German Hazelnut Macaroon Recipe
The German Hazelnut Macaroon Recipe is a traditional recipe for Christmas cookies. Hazelnut Macaroons are called Haselnussmakronen in Germany.
Ingredients for German Hazelnut Macaroon Recipe:
- 4 egg whites, XL
- 200 g (7.05 oz) of sugar
- ¼ teaspoon of cinnamon, ground
- ½ teaspoon of almond extract
- 200 g (7.05 oz) of hazelnuts, sliced
- 150 g (5.29 oz) of hazelnuts, ground OR meal
- whole hazelnuts, for topping (optional)
Use your electric hand mixer to beat the egg whites until they are very stiff. Slowly add sugar, almond extract, and cinnamon. Use your whisk or a pastry blender to fold in the sliced hazelnuts and the ground hazelnuts. Stir gently so that the batter stays fluffy. Use two teaspoons to place small clumps of the mixture on a baking sheet covered with baking paper.
Use two teaspoons to place small clumps of the mixture on a baking sheet covered with baking paper. Place whole hazelnuts on top of each macaroon.
Preheat the oven to 140°C – 150°C (280°F – 300°F) and bake the Hazelnut Macaroons for 22-25 Minuten on the rack one above the middle rack. Remove the macaroons from the baking sheet and let them dry and cool down on a cooling rack.