Nussmakronen are delicious German nut meringue cookies. They are super easy to make and require just 3 main ingredients. They are crispy on the outside and chewy in the center. If you have some leftover egg whites, this is the perfect recipe to use them up!
You may also like our Kokosmakronen (similar cookies but made with shredded coconut).
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
- Ground nuts. Hazelnuts are most popular for these cookies, but almonds or walnuts will also be delicious.
- Egg whites – you can use leftover egg whites from this Linzer cookies recipe, Krapfen (German/Austrian doughnuts), Key lime pie, or Key lime pie bars! You can also use for this recipe egg whites that have been frozen and thawed.
- Sugar – you can use granulated sugar, or preferably, superfine (caster) sugar. Superfine sugar is essentially granulated sugar, but with smaller crystals. Because of this, it dissolves more quickly and easily in the meringue. If using regular granulated sugar, you’ll need to beat the meringue a little bit longer.
- Don’t try to decrease the amount of sugar in these cookies. You need at least 50g of sugar for a large egg white for the meringue to hold its shape.
- Vanilla extract – is used for some extra flavor.
- Pinch of salt – should be added to any sweet recipe. Salt balances the sweetness and causes cookies to not taste flat.
- Backoblaten (optionally) – In Germany, Backoblaten are traditionally used to bake these cookies. They are thin baking wafers on which you place your cookie dough before baking. These cookies will turn out fine without the Backoblaten. If you don’t have them, you can brush the parchment paper with a thin layer of butter then sprinkle it lightly with flour.
What you could also add:
- You can also add 1/4-1/2 teaspoon of cinnamon to these cookies.
- Optional – make them chocolate-dipped: melt bittersweet, semi-sweet, or a mix of bittersweet and milk chocolate. Dip the bottoms of the cookies in the chocolate. Let set.
How to make Nussmakronen step-by-step
STEP 1: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a clean, dry, and fat-free mixing bowl, whisk the egg whites with a pinch of salt using a whisk attachment until they form soft peaks (those are peaks that gently bend over when the whisk is lifted).
STEP 2+3: Gradually add the sugar while continuing to whisk until the mixture is glossy and holds its shape. It will take about 5-10 minutes when using superfine sugar and 10-15 minutes if using granulated sugar.
Whisk in vanilla extract.
STEP 4+5: Add ground nuts and gently fold in with a spatula.
STEP 6: If using Backoblaten, place them on the prepared baking sheet. If you don’t have Oblaten, you can grease the parchment paper with a thin layer of butter, then sprinkle it with a small amount of flour.
Form the cookies: you can either use a piping bag fitted with a large round tip, or use two teaspoons or a small ice cream scoop. Piping the cookies makes for a nicer presentation.
STEP 7: Scoop small mounds of the batter then press 1 whole nut in the middle (see photos above).
STEP 8: Leave the cookies on a baking sheet for 1-2 hours to dry out (it will make the outside more crispy but this step is optional).
Bake for 20 minutes.
Let cool on a wire rack for about 30 minutes.
Enjoy!
You can make the cookies more flat if you like them crispy or a little bit higher (like on the photos) if you like them crispy on the outside and chewy/soft on the inside.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Nussmakronen (German Hazelnut Macaroons)
Ingredients
- 2 1/2 cups (250g) ground nuts I used hazelnuts but you can also use almonds or walnuts
- 2 large egg whites
- pinch of salt
- 1/2 cup + 2 tablespoons (130g) superfine (caster) sugar or granulated sugar
- 1 teaspoon vanilla
- 21 Backoblaten (baking wafers) or 1 teaspoon butter + 1 teaspoon flour
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Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a clean, dry, and fat-free mixing bowl, whisk the egg whites with a pinch of salt using a whisk attachment until they form soft peaks (those are peaks that gently bend over when the whisk is lifted). Gradually add the sugar while continuing to whisk until the mixture is glossy and holds its shape. It will take about 5-10 minutes when using superfine sugar and 10-15 minutes if using granulated sugar.2 large egg whites, pinch of salt, 1/2 cup + 2 tablespoons (130g) superfine (caster) sugar
- Whisk in vanilla extract.1 teaspoon vanilla
- Add ground nuts and gently fold in with a spatula.2 1/2 cups (250g) ground nuts
- If using Backoblaten, place them on the prepared baking sheet. If you don’t have Oblaten, you can grease the parchment paper with a thin layer of butter, then sprinkle with a small amount of flour.21 Backoblaten (baking wafers)
- Form the cookies: you can either use a piping bag fitted with a large round tip, or use two teaspoons or a small ice cream scoop. Piping the cookies makes for a nicer presentation. Scoop small mounds of the batter then press 1 whole nut in the middle (see photos in the body of the post for reference).
- Leave the cookies on a baking sheet for 1-2 hours to dry out (it will make the outside more crispy but this step is optional).
- Bake for 20 minutes.
- Let cool on a wire rack for about 30 minutes.
- Enjoy!
Notes
- You can also add 1/4-1/2 teaspoon of cinnamon to these cookies.
- Optional – make them chocolate-dipped: melt bittersweet, semi-sweet, or a mix of bittersweet and milk chocolate. Dip the bottoms of the cookies in the chocolate. Let set.
- You can make the cookies more flat if you like them crispy or a little bit higher (like on the photos) if you like them crispy on the outside and chewy/soft on the inside.
- Calories = 1 cookie (1/21 of the recipe). This is only an estimate!
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