Haselnussmakronen

Name: Haselnussmakronen
Yield: 2 dozen
Ingredients: 2 teaspoons butter, softened; 2 egg whites; ¾ cup white sugar; 1 ½ cups hazelnuts - blanched, skinned and ground; 6 tablespoons unsweetened cocoa powder; 2 teaspoons lemon zest; 1 pinch salt; 1 teaspoon vanilla extract

Rating: 4.5 stars

8 Ratings
7 Reviews
2 Photos

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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Recipe Summary

Servings:

Yield:

2 dozen

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

2 teaspoons butter, softened
2 egg whites
¾ cup white sugar
1 ½ cups hazelnuts - blanched, skinned and ground
6 tablespoons unsweetened cocoa powder
2 teaspoons lemon zest
1 pinch salt
1 teaspoon vanilla extract

Directions

Step 1
Combine the ground nuts, cocoa, lemon peel, salt, and vanilla in a small bowl.

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Step 2
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.
Step 3
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.
Step 4
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 calories; protein 3.7g; carbohydrates 16.9g; fat 11.3g; cholesterol 1.8mg; sodium 14.7mg. Full Nutrition

Reviews (7)

Most helpful positive review

alisha.n

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 Helpful Most Positive Least Positive Newest

alisha.n

06/14/2010

Helpful

(9)

ROSEP47

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)

Momster

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

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

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)

GIGI27

10/26/2005

Made for a chocolatey and crispy cookie. Perfect! Read More

Helpful

(1)

PRVRBS31GAL

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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All Reviews for Haselnussmakronen

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Haselnussmakronen

Servings Per Recipe: 12
Calories: 170.4

% Daily Value *

protein: 7 %

carbohydrates: 6 %

dietary fiber: 10 %

sugars:

fat: 17 %

saturated fat: 7 %

cholesterol: 1 %

vitamin a iu: 1 %

niacin equivalents: 9 %

vitamin b6: 6 %

vitamin c: 3 %

folate: 5 %

calcium: 2 %

iron: 7 %

magnesium: 15 %

potassium: 5 %

sodium: 1 %

thiamin: 11 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.