Haselnussmakronen
Submitted by BluRidgeMtns
Haselnussmakronen, traditional German hazelnut macaroons: a cocoa meringue folded with crushed hazelnuts and lemon zest, baked low into chewy, flourless cookies. A naturally gluten-free holiday treat.
YIELD
1 batchPREP
20 minCOOK
30 minREADY
1 hrsHaselnussmakronen are a beloved German Christmas cookie: chewy, flourless hazelnut macaroons with a deep chocolate note from cocoa. With no flour at all, they’re naturally gluten-free, and they keep for weeks.
They start like a meringue. Beat the egg whites with sugar to stiff peaks, then gently fold in the crushed hazelnuts, cocoa, lemon zest, and vanilla using an over-and-under cutting motion. Folding, not stirring, is what keeps the airy whites from deflating, which is what gives the cookies their light, chewy texture.
Don’t skip the rest. Letting the piped mounds sit at room temperature for an hour before baking dries the surface, so they bake up with a delicate crust and a soft center.
Bake them low and slow, just until firm; a gentle oven sets them without scorching the cocoa. The lemon zest is a quiet surprise, brightening the rich chocolate and nut.
Chef Tips
- Fold the nuts and cocoa in gently with a cutting motion; stirring deflates the whites.
- Don’t skip the 1-hour rest before baking; it sets the surface for a crackly top.
- Bake low and slow so the cookies firm up without browning or scorching the cocoa.
- Store in a tightly sealed tin; they keep for several weeks.
Variations
- Use almonds in place of hazelnuts for a different nutty flavor.
- Leave out the cocoa for a classic pale hazelnut macaroon.
- Press a whole hazelnut into the top of each before baking.
Ingredients
Directions
Grease large baking sheet.
Beat egg whites until they foam and thicken slightly.
Sprinkle sugar over them and continue to beat until whites form stiff peaks.
Combine remaining ingredients in a bowl and with a rubber spatula gently but thoroughly fold the mixture into the whites, using an over under cutting motion, rather than stirring.
To make cookies, drop by tablespoons onto the baking sheet, about an inch apart.
Let cookies rest at room temperature for 1 hour before baking.
Preheat oven to 300℉ (150℃), bake cookies in the middle of the oven for 30 minutes or until they are firm.
Carefully transfer to cake rack to cool.
They can be stored for several weeks in tightly sealed jars or tins.
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