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These German hazelnut macaroons hit the spot with their crisp outside and soft, chewy middle. They're the perfect little sweet for holiday get-togethers or enjoying with an afternoon cup of coffee. When nuts, egg whites, and sugar come together, they make something truly special that German families have loved for many years.
I first tried making these cookies after watching my German neighbor bake them every December. The amazing smell of toasted hazelnuts would spread through our whole building, and now my family knows Christmas season is here when these cookies start baking in our oven.
Ingredients
- Ground hazelnuts: They're the star of the show with their rich nutty flavor. Try to get freshly ground ones for the tastiest results.
- Egg whites: They give these cookies their special light texture. Make sure they aren't cold for best results.
- Superfine sugar: It blends into egg whites faster. Regular sugar works too but needs more beating time.
- Vanilla extract: Brings a cozy flavor to the mix. The real stuff works way better than the fake kind.
- Backoblaten: These German baking wafers make the perfect base. You can find them online or at food specialty shops.
Step-by-Step Instructions
- Make Your Meringue:
- Beat egg whites (not cold) with a tiny bit of salt until soft peaks show up. Slowly add sugar while keeping the mixer going until everything looks shiny and stands up firmly. Your meringue should stay put when you tip the bowl to one side. Mix in the vanilla until it's all combined.
- Mix in Nuts:
- Put your ground hazelnuts into the meringue and fold them in gently using wide, sweeping motions with your spatula. Don't squish all the air out. You want the mixture to stay puffy while getting the nuts mixed in evenly.
- Form Your Cookies:
- Put your Backoblaten on a baking sheet lined with parchment. You can either use a piping bag to make little mounds on each wafer or drop spoonfuls using two teaspoons. Stick a whole hazelnut in the middle of each cookie for a nice look and extra crunch.
- Wait Then Bake:
- Let your shaped cookies sit out for 1-2 hours. This helps create a thin outer shell that makes them crispy outside. Bake them in a 325°F oven for just 20 minutes until they turn slightly golden but stay soft inside.
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The ground hazelnuts really make these cookies special. My grandma always toasted the nuts lightly before grinding them, which really brings out their flavor. One time I tried to save time by skipping that step and while the cookies turned out okay, they missed that deep, rich smell that makes everyone close their eyes when they take their first bite.
Texture Tricks
Letting the cookies sit before baking is what gives them their unique texture. You might want to skip waiting when you're in a hurry, but those 1-2 hours help the outside form a thin crust that makes them crispy on the outside and chewy inside. If you like cookies that are just chewy all the way through, you can bake them right away without waiting.
Storage and Freshness
These macaroons actually get better with time. Keep them in a sealed container with parchment paper between layers, and they'll stay good for up to two weeks. The flavors mix and get better over time, and the cookies become a bit chewier. If they get too soft when it's humid, you can put them in a 300°F oven for 3-5 minutes. Let them cool all the way before eating to get back that nice texture.
Flavor Variations
The classic hazelnut version is traditional, but you can switch things up easily. Try using almonds for something more subtle or walnuts for a deeper taste. For a holiday touch, add a bit of cinnamon or a tiny pinch of cardamom. If you love chocolate, try dipping half of each cooled cookie in melted dark chocolate and let them set on parchment paper. My favorite twist is adding the zest from one orange to the meringue before adding the nuts.
Cultural Significance
Nussmakronen are a big deal in German holiday baking. You'll find them on cookie plates next to Lebkuchen and Zimtsterne during Christmas time. People started using nuts in these cookies when butter and flour were hard to get or too expensive, making them both budget-friendly and festive. Every German family seems to have their own version passed down through the years, with little differences in how they feel and look that make each family recipe one of a kind.
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Frequently Asked Questions
- → Can I swap hazelnuts for other nuts?
Of course! Almonds or walnuts are tasty substitutes. Almonds are especially popular for their similar texture.
- → What’s Backoblaten, and can I skip it?
Backoblaten are thin edible wafers to keep cookies from sticking. If you don’t have them, use greased parchment dusted with a bit of flour.
- → How do I make the cookies the right texture?
Leave the cookies to rest on the tray for one to two hours before baking for a crisper shell. The height of the dough controls balance between chewy and crisp textures.
- → Can I add flavor twists?
Yes! Work in 1/4–1/2 teaspoon of cinnamon for warmth, or treat yourself by dipping them into melted chocolate.
- → How do I store them?
Pop the cookies into a sealed container at room temperature for up to a week to keep them fresh and delicious.