I’m back with another Christmas sweet. A typical one from Germany, within what are known as Weihnachtsplätzen or Christmas cookies. These that I share with this article, the Haselnüssmakronen or hazelnut macaroni, are a real delight and on top of that they are simple and very easy to make. Some people make variants of these by substituting the hazelnut for another nut, and they also look great. But these are the typical ones and they drive me crazy. Y believe that by that I say everything. You have to try them!
Contents
Ingredients to make Hazelnut Macaroni – Haselnüssmakronen:
- 250 grams of ground hazelnut
- 3 units of or 4 whites (depending on size)
- 175 grams of sugar (or equivalent sweetener in equal amount)
- 1 pinch of salt
- ¼ teaspoon ground cinnamon
- Whole hazelnuts (1 per macaroon)
- circular wafers (optional)
How to make Hazelnut Macaroni – Haselnüssmakronen:
- With a few rods we beat the whites with a pinch of salt until they turn white and begin to gain consistency. You don’t have to get to the point of snow.
- Then we add the sugar, little by little, until we obtain a firm meringue and peaks form.
- Now add the almonds and cinnamon and mix carefully, with gentle circular movements until a homogeneous mass is obtained.
- Put the hazelnut macaroni mixture in a pastry bag and form small circles or mounds.
- Finally, we place a whole hazelnut on each one. Generally, peeled ground hazelnuts are used, whitish in color, and a hazelnut with skin is placed. This is how a light macaron with a dark top is left. In my case, the ground hazelnut that I had was with skin and yet the whole hazelnuts were shelled. In terms of flavor there is no difference, but I wanted to comment on it in case you see photos of the traditional German ones and it surprises you. I did it just the other way around 🙂
Tip: In Germany you will find them both ways, with and without circular wafers at the bottom. I did not put them.
- Bake the Haselnüssmakronen in the already hot oven at 150 ºC for about 20-25 minutes, until we see that they have golden brown. Once ready, we take them out and let them rest on a rack until they are completely cold. They can last for weeks in a can, which is why many are usually made at once, so that they last throughout the holidays.
- You will see how delicious these hazelnut macaroons are, and as you can see they are made very easily. Do not stop trying them!
