German Hazelnut Macaroons (Haselnussmakronen) - Gluten-Free

Chewy and flavorful gluten-free hazelnut macaroons, a classic German treat.

Prep Time

15 minutes

Total Time

40 minutes

Calories

2472 kcal

Difficulty

Easy

Equipment

5 items

Cost

£0.23/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Eggs

Dietary:

Gluten-Free

Ingredients

Servings

300gGround Hazelnuts(Finely ground)

£4.50

200gGranulated Sugar(Can adjust to taste)

£0.30

3Egg Whites(Large eggs, at room temperature)

£0.60

0.3tspPinch of Salt

1tspVanilla Extract(Optional, for added flavor)

£0.20

Total Cost

£5.60

£0.23 per serving

Instructions

1.
Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
2.
In a large bowl, combine the ground hazelnuts and sugar. Mix well.
3.
In a separate clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. You can use an electric mixer or whisk by hand.
4.
Gently fold the beaten egg whites into the hazelnut and sugar mixture in thirds. Be careful not to deflate the egg whites. If using, fold in vanilla extract.
5.
Spoon or pipe small mounds of the mixture onto the prepared baking sheets, leaving some space between each macaroon. Each mound should be about 1 tablespoon.
6.
Bake for 20-25 minutes, or until the macaroons are lightly golden brown and set. They should be slightly soft and chewy in the center.
7.
Let the macaroons cool completely on the baking sheets before removing them. They will firm up as they cool.
8.
Store in an airtight container at room temperature for up to 3 days.

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My Notes

Nutrition Information

Nutrition per serving (26g)

2472 kcal / 10343 kJ

Carbs

207g

80% of RDA

Fat

159g

227% of RDA

Protein

58g

116% of RDA

Detailed Breakdown

Fibre

27 g

90% of RDA

Sugar

186 g

207% of RDA

Sodium

230 mg

10% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Make sure your egg whites are at room temperature for better volume when whipping.

Don't overbake the macaroons, as they will become dry and hard. They should be slightly soft in the center when they come out of the oven.

For a more intense hazelnut flavor, toast the ground hazelnuts lightly in a dry pan before mixing with the sugar.

If the mixture seems too wet, add a little more ground hazelnuts. If it seems too dry, add a tiny amount of egg white.

You can dip the cooled macaroons in melted chocolate for an extra touch.

Cooking Equipment

Oven

Baking sheets

Parchment paper

Mixing bowls

Electric mixer (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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