Imagine a delicate, cloud-like cookie that combines the rich, nutty essence of hazelnuts with a heavenly light texture that crumbles perfectly with each bite. These traditional German Hazelnut Macaroons are not just a dessert—they're a culinary journey that transports you straight to the charming bakeries of Germany. With just a few simple ingredients and a touch of baking magic, you can create these irresistible treats that will impress your family and friends, and make your kitchen smell absolutely divine!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: German
Serves: 24 macaroons
Ingredients
- 250g ground hazelnuts
- 200g powdered sugar
- 3 egg whites
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 160°C (320°F) and line two baking sheets with parchment paper.
- In a large mixing bowl, sift the powdered sugar to remove any lumps.
- Add the ground hazelnuts to the powdered sugar and mix thoroughly until well combined.
- In a separate clean, dry bowl, separate the egg whites, ensuring no yolk is present.
- Add a pinch of salt to the egg whites and begin whisking until soft peaks form.
- Gradually add the vanilla extract while continuing to whisk the egg whites until stiff, glossy peaks develop.
- Gently fold the whisked egg whites into the hazelnut and sugar mixture using a spatula, being careful not to deflate the egg whites.
- Transfer the mixture to a piping bag fitted with a round nozzle, or use two spoons to shape small mounds on the prepared baking sheets.
- Leave about 2-3 cm space between each macaroon to allow for spreading during baking.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden and the surfaces are set.
- Remove from the oven and let cool completely on the baking sheets before transferring to a wire rack.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your egg whites are at room temperature for maximum volume when whisking.
- Use a clean, dry bowl and whisk when beating egg whites to achieve stiff, glossy peaks.
- Sift the powdered sugar to prevent lumps and create a smoother macaroon texture.
- Fold the egg whites gently to maintain their airiness and prevent deflation.
- Use a piping bag for more uniform and professional-looking macaroons.
- Allow sufficient space between macaroons on the baking sheet to prevent sticking.
- Watch carefully during baking to achieve a light golden color without overcooking.
- Let the macaroons cool completely on the baking sheet to help them set properly.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 8g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
