Haselnuss Makrönli (Hazelnut Macaroons)
Prep time
Cook time
Total time
A chewy hazelnut confection made with simple ingredients and is simply show stopping in flavor!
Author: Natalie
Recipe type: Cookies
Cuisine: Swiss
Serves: 40 cookies
  • 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
  1. In a large fry pan roast hazelnuts over low-medium heat, stirring occasionally about 10 minutes. Let cool and set aside.
  2. 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.
  3. Once the hazelnuts are cool, discard any loose skins and place in blender, food processor or nut grinder.
  4. Pulse until nuts are ground - but be careful not to over grind them as the nuts may form a butter!
  5. Once the nuts are ground, add them to the sugar and combine.
  6. Using a stand mixer or an electric hand beater, beat egg whites until stiff.
  7. Fold the egg whites into ground nuts and sugar until a mix between a batter and dough results.
  8. 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.
  9. 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!
Recipe by at http://kissofswiss.com/2014/12/haselnuss-makronli-hazelnut-macaroons/