If you love nuts, particularly hazelnuts, like I do, you’ll enjoy these Haselnuss Makrönli (Hazelnut Macaroons)! The recipe emulates the richness of the glorious hazelnut. Think a lone hazelnut placed upon a clear glass pedestal with a soft spotlight shining over it, amidst a forest of hazelnut trees. That is how this recipe represents the hazelnut. So simple yet complex. Simple because the recipe is nothing but ground roasted hazelnuts and egg whites and sugar. Complex, because the recipe highlights the distinct warm and nutty flavor and the creamy texture of the hazelnut. The best part is that this cookie is so easy to make and it can definitely be added to the ‘drop cookie’ category. I’m going to be honest here, as much as I absolutely love tinkering around with the creative details of the more laborious cookies and cakes, making these little delights is refreshing because they take little time to make! Haselnuss Makrönli can be enjoyed year round, but they are typically baked around Christmas time (hence the timing of this post), along with several other varieties of traditional Swiss cookies.
Haselnuss Makrönli (Hazelnut Macaroons) are made up of just 3 ingredients!
Once you’ve roasted and ground the hazelnuts, add them to the sugar and salt and then add the mixture to stiffly beaten egg whites!
Fold egg whites into the nut and sugar mix until a uniform dough/batter forms.
Once the dough is formed, you are ready to either drop a teaspoon of dough onto a prepared cookie sheet or roll the dough into balls. The finishing touch includes pressing a whole raw hazelnut into the centre of the cookie.
Bake in oven and enjoy!
- 4 egg whites, stiffly beaten
- 250 grams (1 cup + 2 tablespoons) granulated sugar
- pinch of salt
- 400 grams (3⅓ cups) hazelnuts, roasted* and ground
- raw hazelnuts, whole for topping
- In a large fry pan roast hazelnuts over low-medium heat, stirring occasionally about 10 minutes. Let cool and set aside.
- Preheat oven to 180 C (350 F) and line a baking sheet with parchment paper, set aside. Measure out sugar and pour in to a large bowl. Add salt.
- Once the hazelnuts are cool, discard any loose skins and place in blender, food processor or nut grinder.
- Pulse until nuts are ground - but be careful not to over grind them as the nuts may form a butter!
- Once the nuts are ground, add them to the sugar and combine.
- Using a stand mixer or an electric hand beater, beat egg whites until stiff.
- Fold the egg whites into ground nuts and sugar until a mix between a batter and dough results.
- Using a teaspoon, form a ball in hand, place on cookie sheet lined with parchment paper and press a whole hazelnut halfway into the middle of the cookie.
- Bake for 10 minutes. To check for doneness - there should no longer be any translucent areas and the bottom of the cookie is a light golden brown color. Remove promptly, and place on cooling rack. Enjoy!
*Roasting the nuts before grinding them is optional – I believe the flavor of the hazelnut is enhanced by roasting it first, which adds a richer nutty taste!