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Chewy German Hazelnut Macaroons – Nussmakronen

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Chewy German Hazelnut Macaroons – Nussmakronen

 

Chewy and sweet hazelnut macaroons or Nussmakronen, these are typical German cookies made with only 4 ingredients.

 

German Hazelnut Macaroons - Nussmakronen

 

NUSSMAKRONEN

If you would like to make some cookies, but don’t feel like spending a lot of time in the kitchen, these hazelnut macaroons are the solution. They taste incredible, sweet and chewy and “hazelnutty”, are soft on the inside and crispy on the outside, they are made in no time and, at least for me, a happy way of using the egg whites that I keep gathering in the freezer.

I find that I need only egg yolks more often that I need egg whites, that is why you will find at least 3 or 4 plastic bags containing egg whites in my freezer at any given time.

I am not a fan of egg white omelet (pfui!!!) and I really can’t think of many ways of using those darn egg whites, so each December, all those frozen bags get thawed and I am making lots and lots of hazelnut or almond macaroons.

Luckily, these cookies happen to be my husband’s favorite cookies, he devours at least 4 times this recipe every winter (and he still doesn’t have one gram of unnecessary fat on his body…).

 

German Hazelnut Macaroons - Nussmakronen

 

INGREDIENTS FOR GERMAN HAZELNUT MACAROONS?

You will only need four ingredients for making these traditional German macaroons: egg whites, sugar, ground hazelnuts and some whole hazelnuts.

Egg whites:

Use either fresh or leftover frozen ones. If you still have too many egg whites in your freezer bag, why not try some other egg white recipe, something like this Egg White Cake or the Stacked Pavlova with Raspberries?

Hazelnuts:

I normally make the cookies with hazelnuts, but from time to time, I take almonds and to tell you the truth, I like the almond version just as much as I like the original.

I use a piping bag for making regular nice cookies, but if you don’t have one or don’t feel like cleaning it afterward just use two teaspoons to form small heaps on the baking tray.

 

German Hazelnut Macaroons - Nussmakronen

 

HOW TO MAKE NUSSMAKRONEN?

  • Preheat the oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Line two baking trays with baking paper.
  • Beat the egg whites until stiff peaks form. Slowly add the sugar and continue beating until the mixture is glossy and stiff again. Carefully fold in the ground hazelnuts.
  • Fill the mixture into a piping bag with a very large nozzle. If you don’t have a very large nozzle, leave the nozzle and use only the piping bag without the nozzle. Pipe about 24-26 macaroons on the baking trays. Alternatively you can use two teaspoons to make small heaps on the baking tray. They will not be so regular but they will taste just as good.
  • Place a whole hazelnut in the center of each cookie and press it down gently.
  • Bake the cookies for about 15 to 20 minutes or until they start to get golden around the edges.
  • Leave to cool completely, then keep airtight in cookie jars or cookie tins.

Each time I make cookies I keep meaning to count them so that I can give you an amount when posting the recipe. But almost each time I either forget to count them at all or, if I do count them, I forget to write down the number, so by the time I post the recipe I have already forgotten what I have counted.

This time is no exception 🙁 . If I remember correctly I had a bit less than two trays, so that would make about 24-26 macaroons.

 

German Hazelnut Macaroons - Nussmakronen

And if you are interested in reading something about German Christmas traditions, I liked reading the linked article.

 

German Hazelnut Macaroons - Nussmakronen

Chewy German Hazelnut Macaroons - Nussmakronen

Yield: 25
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Chewy and sweet hazelnut macaroons or Nussmakronen, these are typical German cookies made with only 4 ingredients.

Ingredients

  • 3 egg whites (medium Germany, large US)
  • 200 g/ 7 oz/ 1 cup granulated sugar
  • 200 g/ 7 oz/ 1 2/3 cups ground hazelnuts
  • one whole hazelnut for each macaroon, about 25

Instructions

  1. Preheat the oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Line two baking trays with baking paper.
  2. Beat the egg whites until stiff peaks form. Slowly add the sugar and continue beating until the mixture is glossy and stiff again. Carefully fold in the ground hazelnuts.
  3. Fill the mixture into a piping bag with a very large nozzle. If you don't have a very large nozzle, leave the nozzle and use only the piping bag without the nozzle.
  4. Pipe about 24-26 macaroons on the baking trays. Alternatively you can use two teaspoons to make small heaps on the baking tray. They will not be so regular but they will taste just as good.
  5. Place a whole hazelnut in the center of each cookie and press it down gently.
  6. Bake the cookies for about 15 to 20 minutes or until they start to get golden around the edges.
  7. Leave to cool completely, then keep airtight in cookie jars or cookie tins.
Nutrition Information:
Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 92Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 7mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 2g

Nutritional information is not always accurate.

Other German Christmas cookies you might like:

Chocolate Crossies

Chocolate Crossies

Vanilla Crescents – Vanillekipferl

Vanilla Crescents – Vanillekipferl

German Heidesand Cookies

German Heidesand Cookies

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Deborah H

Thursday 24th of December 2020

I used fresh eggs, added sugar slowly, and gently folded in the hazelnuts. The cookies still spread out and were flat. What did I do wrong?

Claudia

Thursday 19th of December 2019

I just made them and they turned out crunchy so I checked on line and most recipes call for Confectioner's sugar instead of granulated sugar. I suspect this is the reason. The flavour is still good, but I prefer them chewy. Thanks

Adina

Thursday 19th of December 2019

Hi Claudia, thank you for the comment. I've never used confectioner's sugar to make the macaroons and they are always chewy. Maybe the oven temperature was too high? Ovens can be tricky sometimes.

Alicia

Sunday 11th of November 2018

I remember visiting my German great aunt and uncle when I was a young girl. At Christmas, she had the most amazing hazelnut cookies. I recently thought about them and I scoured the internet for the recipe. I wasn't finding the right recipe until I entered German Hazelnut Cookies and the picture and recipe popped up! I am so happy and can't wait to make them. I also love the fact that there's only 3 ingredients especially since I'm not a great baker. Thank you so I much for posting the recipe for these delicious cookies from my youth.

Adina

Sunday 11th of November 2018

I am so glad, Alicia. I do hope they are like the ones you remember.

rosita vargas

Thursday 22nd of December 2016

Se ve muy delicioso te deseo Felices Fiestas y muchas bendiciones,abrazos.

mjskitchen

Wednesday 21st of December 2016

Just went through some of the last posts that I missed and now my mouth is watering! What a great batch of sweetness. Love the hazelnut recipes. Now something I use much because hazelnuts are hard to find here, but I do love the flavor when I taste it, especially in baked goods. The macaroons look DElicious!!!

Hope you and your family have a wonderful Holiday Season! See you next year my friend!

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