Imagine biting into a delicate, nutty cloud of pure bliss that transports you straight to the charming bakeries of Germany. These Nussmakronen (German Hazelnut Macaroons) are not just a dessert; they're a culinary experience that combines the rich, toasty flavor of hazelnuts with a melt-in-your-mouth texture that will leave you craving more. Whether you're a baking enthusiast or a dessert lover looking to impress, these elegant macaroons are your ticket to a taste of traditional German confectionery magic.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: German
Serves: 30 macaroons
Ingredients
- 200g ground hazelnuts
- 150g powdered sugar
- 2 egg whites
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 160°C (320°F) and line two baking sheets with parchment paper.
- In a large mixing bowl, sift the powdered sugar to remove any lumps.
- Add the ground hazelnuts to the powdered sugar and mix thoroughly until well combined.
- In a separate clean, dry bowl, separate the egg whites, ensuring no yolk is present.
- Whip the egg whites with a pinch of salt until soft peaks form.
- Gently fold the vanilla extract into the whipped egg whites.
- Gradually incorporate the egg white mixture into the hazelnut and sugar mixture, stirring carefully to create a smooth, slightly sticky dough.
- Using slightly moistened hands, shape small rounded mounds of the mixture (about 3-4 cm in diameter) onto the prepared baking sheets, leaving space between each macaroon.
- Optional: Lightly press a whole hazelnut into the center of each macaroon for decoration.
- Place the baking sheets in the preheated oven and bake for 18-20 minutes, or until the edges are lightly golden and the tops are set.
- Remove from the oven and let the macaroons cool completely on the baking sheet for 10-15 minutes.
- Carefully transfer the cooled macaroons to a wire rack using a thin spatula.
- Store in an airtight container at room temperature for up to 5-7 days.
Tips
- Ensure your egg whites are at room temperature for better volume when whipping.
- Use a fine-mesh sieve when sifting powdered sugar to prevent any lumps.
- Be gentle when folding egg whites to maintain the delicate air bubbles.
- Slightly moisten your hands when shaping macaroons to prevent sticking.
- Use fresh, high-quality ground hazelnuts for the most intense flavor.
- Allow macaroons to cool completely on the baking sheet to maintain their delicate structure.
- Store in an airtight container with parchment paper between layers to prevent sticking.
- For an extra touch of elegance, you can drizzle melted dark chocolate over the cooled macaroons.
Nutrition Facts
Calories: 65kcal
Carbohydrates: 6g
Protein: 1g
Fat: 4g
Saturated Fat: 0g
Cholesterol: 0mg
