Haselnussmakronen

Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Made with pulverized filberts. While in Germany, my landlord gave me this recipe. I have made it many times, and it is a real treat. Cookies can be stored for several weeks in tightly sealed jars or tins.

By Ellen Allard
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Combine the ground nuts, cocoa, lemon peel, salt, and vanilla in a small bowl.

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  • In a large bowl, beat the egg whites until they foam and thicken slightly. Sprinkle the sugar over them, and continue to beat until whites form stiff, unwavering peaks on the beater when lifted out of the bowl. Gently fold the nut mixture into the whites until thoroughly combined.

  • Coat a large baking sheet with 2 teaspoons softened butter. Drop the dough by tablespoons onto the prepared baking sheet, spacing them about an inch apart. Let the cookies rest at room temperature for 1 hour before baking.

  • Preheat the oven to 300 degrees F (150 degrees C). Place the cookies in the middle of the oven; bake for 30 minutes, or until they are firm. With a spatula, carefully transfer the cookies to a rack to cool.

Nutrition Facts

Per Serving:
170.4 calories; 3.7 g protein; 16.9 g carbohydrates; 1.8 mg cholesterol; 14.7 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

alisha.n
Rating: 5 stars
06/14/2010
Regarding whipping the egg whites the reason to avoid plastic bowls is that they tend to absorb grease/fat which really interferes with the whipping process. Just sayin'. (Glass stainless steel or preferably copper are better choices.) I really enjoyed these cookies. They are delicate in both taste and texture made unique by the ground hazelnuts with a hint of lemon. Great recipe and easy as long as you have blanched (skinned) and toasted hazelnuts on hand. If not toast shelled hazelnuts in a 350F oven for 10-15 minutes transfer to a bowl and cover with a towel let steam one minute then rub off the skins. (That's the method I used.) Read More
Helpful
(9)
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
alisha.n
Rating: 5 stars
06/14/2010
Regarding whipping the egg whites the reason to avoid plastic bowls is that they tend to absorb grease/fat which really interferes with the whipping process. Just sayin'. (Glass stainless steel or preferably copper are better choices.) I really enjoyed these cookies. They are delicate in both taste and texture made unique by the ground hazelnuts with a hint of lemon. Great recipe and easy as long as you have blanched (skinned) and toasted hazelnuts on hand. If not toast shelled hazelnuts in a 350F oven for 10-15 minutes transfer to a bowl and cover with a towel let steam one minute then rub off the skins. (That's the method I used.) Read More
Helpful
(9)
alisha.n
Rating: 5 stars
06/14/2010
Regarding whipping the egg whites the reason to avoid plastic bowls is that they tend to absorb grease/fat which really interferes with the whipping process. Just sayin'. (Glass stainless steel or preferably copper are better choices.) I really enjoyed these cookies. They are delicate in both taste and texture made unique by the ground hazelnuts with a hint of lemon. Great recipe and easy as long as you have blanched (skinned) and toasted hazelnuts on hand. If not toast shelled hazelnuts in a 350F oven for 10-15 minutes transfer to a bowl and cover with a towel let steam one minute then rub off the skins. (That's the method I used.) Read More
Helpful
(9)
ROSEP47
Rating: 5 stars
12/27/2006
For beating egg whites successfully your bowl and beaters have to be entirely free of oil or fat. Plastic bowls will not work for some reason. It helps to have the eggs at room temperature. If there is any trace of yolk in the white it will not beat well either. These are very tasty airy macaroon type cookies. Read More
Helpful
(6)
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Momster
Rating: 4 stars
01/06/2009
These were just what I wanted. Not too sweet and very nutty. They are a little crumbly. Read More
Helpful
(3)
marissa
Rating: 5 stars
10/28/2009
My friend and I followed this almost exactly (had to sub raw sugar for white) and made sure to beat the eggs in a glass bowl. They turned out absolutely perfectly. So light and fluffy it was like biting into a crispy marshmallow! Thank you for posting this recipe! Read More
Helpful
(2)
IHTFP
Rating: 4 stars
01/24/2006
Amazing taste but whipping the egg whites took a bit of time and the cookies don't spread on their own - make you you flatten them thinly. They are so crisp that even a 1/4" cookie is too thick to easily bite into. Read More
Helpful
(2)
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GIGI27
Rating: 5 stars
10/26/2005
Made for a chocolatey and crispy cookie. Perfect! Read More
Helpful
(1)
PRVRBS31GAL
Rating: 4 stars
08/11/2012
I was looking for a way to help use up the 25lbs of hazelnuts I bought in my attempt to find the perfect homemade Nutella recipe... I doubled the recipe which I recommend (the work wouldn't justify a single batch.) The cookies were really good warm. Once they cooled they got much harder and if I were a coffee drinker they would be good with a cuppa. I needed milk to wash them down but I'll definitely make them again. Read More
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