German Hazelnut Macaroons (Print Version)
# Ingredients:
→ Base Ingredients
01 -
250g ground nuts (hazelnuts, almonds, or walnuts)
02 -
2 large egg whites
03 -
Pinch of salt
04 -
130g superfine or granulated sugar
05 -
1 teaspoon vanilla extract
→ Optional Ingredients
06 -
21 Backoblaten (baking wafers) or 1 teaspoon butter + 1 teaspoon flour for greasing
07 -
1/4-1/2 teaspoon cinnamon
08 -
Bittersweet or semi-sweet chocolate for dipping
# Instructions:
01 -
Preheat your oven to 160°C (325°F). Line a baking sheet with parchment paper.
02 -
In a clean, fat-free mixing bowl, whisk the egg whites with a pinch of salt until they form soft peaks. Gradually add the sugar while whisking until the mixture is glossy and holds its shape. This takes 5-10 minutes for superfine sugar or up to 15 minutes for granulated sugar.
03 -
Whisk in the vanilla extract.
04 -
Gently fold the ground nuts into the mixture using a spatula.
05 -
If using Backoblaten, place them on the prepared baking sheet. Alternatively, grease the parchment paper with a thin layer of butter and sprinkle lightly with flour.
06 -
Using a piping bag with a large round tip, two teaspoons, or a small ice cream scoop, form small mounds of batter. Optionally, press a whole nut in the center of each cookie.
07 -
Let the cookies rest on the baking sheet for 1-2 hours to dry. This step creates a crispier exterior.
08 -
Bake the cookies for 20 minutes.
09 -
Allow the cookies to cool on a wire rack for about 30 minutes.
10 -
If desired, dip the base of the cookies into melted bittersweet or semi-sweet chocolate and let set.
# Notes:
01 -
Add 1/4-1/2 teaspoon cinnamon for a spiced flavor.
02 -
For a crispier texture, make the cookies flatter. For a crispy exterior and soft interior, keep them slightly higher.