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Hazelnut Cookies – German Hazelnut Macaroons: Oma's Haselnussmakronen

These hazelnut cookies, aka Haselnussmakronen, bring back such wonderful memories of my Mutti's Christmas cookie platter.

Also, they bring back memories of my sister and me sitting at the kitchen table, busy cracking hazelnuts! 

Ingredients:

• 3 egg whites
• 1 teaspoon (5 milliliters) lemon juice
• ¾ cup (150 grams) granulated sugar 
•  ½ teaspoon (1 grams) ground cinnamon
• ½ lb (227 grams) ground hazelnuts
• about 50 whole hazelnuts to decorate

Instructions:

1. Preheat the oven to 300°F (150°C). Line three 11x17-inch cookie sheets with parchment paper and set aside.
2. In a large bowl, whip the egg whites with the lemon juice until stiff peaks form. Slowly add the sugar, continuing to whip until the meringue is shiny and you cannot feel any sugar when you rub a bit of it between your fingers. Fold in the cinnamon and ground hazelnuts.
3. Using a small cookie scoop or teaspoon, drop spoonfuls of the mixture onto the cookie sheets, leaving 2 inches of space between them. Place a whole hazelnut on top of each cookie.
4. Bake for 20 to 25 minutes, or until golden.
5. Let the cookies cool completely before removing them from the parchment paper. They will stick if you try to do this while they are still warm.

Notes/Hints:

• ½ pound of whole hazelnuts is about 1½ cups. Once they are ground, the volume changes, depending on how coarsely or finely they are ground. 

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Updated on November 23, 2025