“These traditional German cookies are very easy to make and taste delicious. They are also rather light for a cookie, so you can enjoy a few more. ;) If you feel like it, try out other nuts in place of hazelnuts or maybe grated coconut.”
READY IN:
25mins
YIELD:
15 large cookies
UNITS:
US

Ingredients Nutrition

  • 100 g sugar
  • 100 g hazelnuts, ground (or other ground nuts or desiccated coconut)
  • 2 egg whites
  • 1 pinch salt

Directions

  1. In a tall bowl beat egg whites with the pinch of salt until nearly stiff (soft peaks).
  2. Add the sugar in a steady stream while continuing to beat. Beat until thick and glossy.
  3. Fold in the ground nuts using a rubber spatula or a tabelspoon.
  4. Drop macaroons by tbs onto a paper-lined cookie sheet leaving some space in between as they will spread.
  5. Bake in the preheated oven at 150°C/300°F for about 20 minutes or until set, but still softish in the centre.
  6. Leave on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Enjoy! :).
  8. Note: These cookies keep some 2-3 weeks in cookie tins, but they will harden over time and then turn soft again.

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