Hazelnut Macaroons on German Christmas Kekse

German Christmas Kekse

Our Rezept

Hazelnut Macaroons

German: Haselnussmakronen

  1. Call the kids - freshly cracked hazelnuts are the best!

  2. Preheat the oven, 275 F (250 F fan assisted)
  3. Line baking sheet with baking paper
  4. Whisk egg whites and salt to soft peaks
  5. Continue to whisk the egg whites, slowly adding the sugar until mixture is glossy
  6. Mix ground hazelnuts with ground espresso beans
  7. Add this mixture to the egg whites using gentle folding movements

  8. Drop by teaspoons on baking sheet, place a whole hazelnut on top, if you like
  9. Bake for 25 mins on middle shelf
  10. Switch off the oven, open the door slightly and leave cookies in the oven for another 30 mins
  11. Remove cookies on baking paper from baking sheet and allow to cool completely.

  12. Melt chocolate coating in double boiler or microwave
  13. Get fresh baking paper (or just turn the one used for baking)
  14. Dip bottom of macaroons quickly into chocolate coating and place on baking paper (on the chocolate covered side).
  15. If you love chocolate, use a brush to drizzle some more onto the macaroons (stripes look best)
  16. Yummy! But after 3-4 weeks in the cookie tin the macaroons taste best.

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Oh my! So yummy!

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  • for Kekse
  • g sugar
  • oz sugar
  • egg white
  • egg white
  • g hazelnut
  • oz hazelnut
  • g hazelnut (powdered)
  • oz hazelnut (powdered)
  • g salt
  • oz salt
  • g cinnamon
  • oz cinnamon
  • g espresso powder
  • oz espresso powder
  • g dark chocolate icing
  • oz dark chocolate icing
  • change system of units

    change system of units


Drop by teaspoons on baking sheet 
Place a whole hazelnut on top, if you like 
Bake for 25 mins 
Dip bottom of macaroons quickly into chocolate coating

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