Haselnussmakronen Recipe - Allrecipes.com
Haselnussmakronen Recipe


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"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."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  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.
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Reviews More Reviews

Jun 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.)

Dec 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.


8 Ratings

Jan 06, 2009

These were just what I wanted. Not too sweet and very nutty. They are a little crumbly.

Jan 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.

Oct 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!

Oct 26, 2005

Made for a chocolatey and crispy cookie. Perfect!

Aug 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.


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  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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