While coconut and almond macaroons are well known around here, hazelnut macaroons are quite a rare thing at least outside Germany. And that really is a pity, as they are darn delicious, if I may say so. And easy to make.
As long as I can remember, well almost that long, you can buy ground hazelnuts in Germany. They can be found in the baking aisle in most supermarkets. Just until fairly recently, it was pretty hard to get them in Belgium and the Netherlands. But also there, they are finding their way into the supermarkets. And you can now order ground hazelnuts or hazelnut meal at most of the online nut and seed shops.
Grinding your own
Grinding your own hazelnut meal in a blender or food processor is also an option. That’s what we used to do when I was a kid, when there were ground nuts at all. I can remember me and my mom grinding almonds and hazelnuts for Christmas cookies.
Easy does it
Anyway, even though I can perfectly do that myself, and it might be a lot cheaper, it’s so easy to simply them already ground. I usually buy them in bulk whenever we’re in Germany, either on holiday or on a shopping trip. Which is so fun to do especially in December, with all the Christmas markets and decorations.
Leftover egg whites
I usually start the Christmas cookies frenzy with other types of cookies for which I mostly need only egg yolks. Which means that I’m stuck with 10 or more egg whites once I’m done. I keep them portioned by 3 or 4 egg whites in containers in the fridge. So, I can just grab a container and start on some macaroons. Just like these hazelnut macaroons that I made with the 4 egg whites I had left after making my Butterplätzchen.
4 egg whites
A few drops of lemon juice
250 g sugar
400 g ground hazelnuts
Preheat oven to 150°C and line a baking sheet with parchment paper. I usually use 2 ro 3 baking sheets to be able to quickly bake them all off.
Beat the egg whites with a few drops of lemon juice until stiff peaks are formed.
Keep beating and slowly add the sugar.
Fold in the ground hazelnuts.
Using two small spoons, lay small heaps of the batter on the prepared baking sheet. If you use larger spoons, you’ll get larger macaroons. Either is fine. A great tool for portioning are cookie scoops.
Bake ca. 15-20 minutes in the middle of the oven.
They are still very soft when you take them out of the oven. Let them cool on the baking sheet for at least 5 to 10 minutes before transferring them to a wire rack to let them cool completely.
This recipe rendered 16 large and ca. 45 small macaroons.
They are really utterly delicious. To make them extra special, you could dip them in chocolate.