Note: This Hazelnut Macaroons recipe was originally part of my Biscuit Advent Calendar, a one-recipe-a-day email series in December. You can find the other recipes and sign up for the next round if you want here.
Today I want to share another real classic: hazelnut macaroons. I gave you a recipe for coconut macaroons and mentioned that there are (at least) two ways to make them. The ingredients are essentially the same but that version skipped the meringue. Today we’re doing the meringue version. And since we already had coconut, I’m making these with hazelnuts. Which is likely the more traditional version anyway.
The flavour profile isn’t all that dissimilar to cinnamon stars, especially if you add a little cinnamon which is entirely optional. But the egg white to nut ratio is much higher which makes these quite light. And the nut on top really adds to it. It’s a relatively simple biscuit that doesn’t require any decoration, which is quite refreshing among so many multi-step bakes. Make, bake, done. Not even any drying time to draw things out.
Meringue
So while on December 11 we gently heated egg whites, sugar, and coconut without whipping, today’s recipe starts with whipping the egg whites. The sugar is added next, and finally the ground hazelnuts are folded in. One key thing to watch out for is not to overwhip the meringue. Once it goes too far, it actually becomes less stable rather than more. Don’t use icing sugar here but if you have it, fine sugar is great as it dissolves easier in the egg whites.
Nuts
It’s really worth the effort to grind your own hazelnuts and to roast them in the oven beforehand (170°C for about 10 minutes) as that very much brings out their flavor. You can scrub off some of the skins afterwards with a dish towel.
Wafer paper
Much like Nürnberg gingerbread, it’s fairly traditional to bake these on wafer papers. They’re said to prevent spreading (though I think that effect is marginal) and to keep the bottoms from drying out. There may be something to the idea that the wafer paper insulates slightly from below and prevents excessive browning but as long as you don’t overbake them, that shouldn’t be an issue anyway.
I haven’t fully decided which way I prefer yet. I might try both and report back (update: I didn’t try it out). I do tend to like my biscuits on the smaller side, and standard wafer papers usually start at around 40 mm which already feels quite large for a macaroon to me. I also don’t love it visually when the biscuit is smaller than the wafer base.
Haselnussmakronen (hazelnut macaroons) Recipe
Makes about 60 (depending on size)
Ingredients
- 3 egg whites
- 150 g sugar
- 150 g ground hazelnuts
- 1/2 tsp cinnamon (optional)
- 60 hazelnuts (to add to the top)
- 60 wafer papers (3 or 4 cm diameter) (optional)
Instructions
Make the meringue
Separate yolks and whites and make very sure you don’t get the slightest bit of yolk into the whites. In a clean bowl with clean beaters, whip the meringue to medium peaks, then gradually add the sugar keeping on whipping. Stop as soon as the meringue is glossy and holds its shape. Next fold in the hazelnuts and cinnamon.
Pipe and bake
With two teaspoons or a piping bag or a freezer bag with tip snipped off pipe little mounds onto a tray (keep them more on the vertical side) or if using wafer paper you can also scrape the dough directly onto the paper. Then gently press a hazelnut into the top.
Preheat the oven to 140°C conventional. Bake for 15 minutes. Let them cool. I bake mine sequentially, keeping the remaining meringue mix cool while the biscuits are in the oven.
Pack them into tins or boxes. If they turn hard because they were slightly overbaked the apple/bread trick works well here, too. They last several weeks no problem…they probably last several months to be honest.
Enjoy!!
Here is the approximate state of my biscuit baking: two bags I gave away today.
