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Haselnussmakronen

By: Ellen Allard  
"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."

Rating: This weblink has been rated 5 times with an average star rating of 4.6 Read Reviews (5)

Rate/Review | 183 people have saved this

 

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Original Recipe Yield 2 dozen
 

Ingredients

  • 2 teaspoons butter, softened
  • 2 egg whites
  • 3/4 cup white sugar
  • 1 1/2 cups hazelnuts - blanched, skinned and ground
  • 6 tablespoons unsweetened cocoa powder
  • 2 teaspoons lemon zest
  • 1 pinch salt
  • 1 teaspoon vanilla extract

Directions

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 170 | Total Fat: 11.3g | Cholesterol: 2mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2006 by ROSEP47 
For beating egg whites successfully, your bowl and beaters have to be entirely free of oil or... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2006 by IHTFP 
Amazing taste but whipping the egg whites took a bit of time and the cookies don't spread on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2009 by marissa 
My friend and I followed this almost exactly (had to sub raw sugar for white) and made sure to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2009 by Momster 
These were just what I wanted. Not too sweet and very nutty. They are a little crumbly. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2005 by GIGI27 
Made for a chocolatey and crispy cookie. Perfect! MORE

 
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