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These delightful German hazelnut macaroons balance delicate crispness with a chewy interior, creating the perfect sweet treat for holiday gatherings or afternoon coffee. The simple combination of nuts, egg whites, and sugar creates something truly magical that has been beloved in German homes for generations.
I first learned to make these cookies from my German neighbor who would prepare batches every December. The heavenly aroma of toasted hazelnuts would fill our entire apartment building, and now my family knows the holiday season has officially begun when they smell these baking.
Ingredients
- Ground hazelnuts: Provide the rich nutty base that makes these cookies special. Look for freshly ground nuts if possible for maximum flavor.
- Egg whites: Create the magical light texture. Be sure they're at room temperature for the best volume.
- Superfine sugar: Dissolves more quickly into the egg whites. If using granulated sugar, expect to whip a bit longer.
- Vanilla extract: Adds warmth and depth. Real extract rather than imitation makes a noticeable difference.
- Backoblaten: Traditional German baking wafers that create the perfect base. Available online or in specialty stores.
Step-by-Step Instructions
- Prepare the Meringue:
- Whisk room temperature egg whites with a pinch of salt until soft peaks form. Gradually add sugar while continuing to whisk until the mixture becomes glossy and holds firm peaks. The meringue should be thick enough that it won't slide when the bowl is tilted. Whisk in vanilla extract thoroughly.
- Fold in Nuts:
- Add ground hazelnuts to the meringue and gently fold using a spatula with broad scooping motions. Be careful not to deflate the meringue. The mixture should remain light and airy while evenly incorporating the nuts.
- Shape the Cookies:
- Place Backoblaten on a parchment-lined baking sheet. If using a piping bag, pipe small mounds onto each wafer. Alternatively, use two teaspoons to drop neat mounds. Press one whole hazelnut into the center of each cookie for decoration and added texture.
- Rest and Bake:
- Allow the shaped cookies to rest for 1-2 hours at room temperature. This develops a thin crust that creates the signature crisp exterior. Bake in a preheated oven at 325°F for exactly 20 minutes until lightly golden but still soft in the center.
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The ground hazelnuts are truly the star ingredient in these cookies. My grandmother always insisted on toasting the nuts lightly before grinding them, which intensifies their flavor remarkably. One year I skipped this step to save time and while the cookies were still good, they lacked that deep, aromatic quality that makes everyone close their eyes when they take the first bite.
Perfect Texture Secrets
The resting period before baking is what creates the distinctive texture of these cookies. While it might be tempting to skip this step when short on time, those 1-2 hours allow the exterior to develop a thin shell that creates the characteristic crisp outside with a chewy interior. If you prefer uniformly chewy cookies throughout, you can skip the resting period and bake them immediately.
Storage and Freshness
These macaroons actually improve with age. Store them in an airtight container separated by parchment paper, and they'll stay fresh for up to two weeks. The flavors meld and mature over time, with the cookies becoming slightly chewier. If they do begin to soften too much in humid environments, you can refresh them in a 300°F oven for 3-5 minutes. Let them cool completely before serving to restore their delightful texture.
Flavor Variations
While the classic hazelnut version is traditional, these macaroons are wonderfully adaptable. Try substituting almonds for a more delicate flavor or walnuts for an earthier profile. For a seasonal twist, add 1/4 teaspoon of cinnamon or a pinch of cardamom. Chocolate lovers can dip the cooled cookies halfway in melted bittersweet chocolate and allow them to set on parchment paper. My personal favorite variation includes the zest of one orange added to the meringue before folding in the nuts.
Cultural Significance
Nussmakronen hold a special place in German holiday baking traditions. They typically appear on cookie platters alongside Lebkuchen and Zimtsterne during the Christmas season. The use of nuts reflects a time when ingredients like butter and flour were expensive or scarce, making these cookies both economical and celebratory. Many German families have their own variation passed down through generations, with subtle differences in texture and presentation that make each family recipe unique.
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Frequently Asked Questions
- → Can I use other nuts instead of hazelnuts?
Yes, you can substitute hazelnuts with almonds or walnuts for a slightly different flavor. Ground almonds are a common alternative.
- → What are Backoblaten, and can I skip them?
Backoblaten are thin baking wafers that prevent sticking. If you don't have them, grease parchment paper with butter and sprinkle flour instead.
- → How do I achieve the perfect texture for these cookies?
Let the cookies dry for 1-2 hours before baking to make the exterior crispy. Adjust the height to get your preferred balance of chewy and crispy textures.
- → Can I add extra flavors?
Absolutely! Try adding 1/4 to 1/2 teaspoon of cinnamon for a warm, spiced flavor or dip the cookies in chocolate for added richness.
- → How should I store the cookies?
Store them in an airtight container at room temperature for up to a week for the best taste and texture.