A v ery simple recipe of egg whites, sugar and nuts. These cookies are often in folks Christmas cookie repitore, but are great all year around. Nancy a city in France near the German border is very likely where the real Macaroon originated. If you look at the recipe for the famous Nurnberger Lebkuchen or Elisenlebkuchen it is very similar in style to the one in Nancy.
This cookie is more mounded and has a meringue top and nut. Hazelnuts grow well in parts of Germany so it makes sense that they would make a Hazelnut (Haselnüss) style macaroon.
| Cook time:
| Total time:
| Yield: 48 cookies ,
Serving size: 1 cookie
| Calories per serving: 97 gr |
Fat per serving: 7 gr | carbs per serving: 21 gr |
protein per serving: 3 gr
Pre Heat Oven to 325 degrees F
1 1/4 lb Hazelnuts ( 5-1/2 to 6 cups)
1 cup egg whites, (aprox 10 eggs)
1 teaspoon cream of tartar
2 tsp. vanilla extract
2 cups powdered sugar
Gather your ingredients, weigh out a 1 and 1/4 lbs of hazelnuts and reserve 1/4 lb or 30 -50 nuts aside for garnishing the top. This depends on how big you make the cookies.
I like to use a hand crank nut grinder
You can also use a food processor but carefully pulse it a little at a time and with only 1 cup of nuts at a time so you don't turn it to hazelnut paste. These nuts need to go a few more times to get the right texture.
This is what you want the texture of the ground nuts to look like. Similar texture to grated parmesan.
Another option is a grinding plate on your stand mixer.
To separate the eggs it is wise to put each egg in a glass dish and then remove the yolk in case the yolk breaks and then you haave to start over.
Whip the egg whites until they just start to get stiff.
Add the sugar
Adding the vanilla gives the meringue a nice tan color and great flavor
Fold in the meringue into the dough until it is the consistency of
Rolling into little balls about this size.
You can use a gallon pastry bag or a plastic storage bag and cut the tip. Fill it with a few cups.
Make a small dent in the top of the cookie.
Squirt a bit of meringue into the indention.
Put a hazelnut on top of the meringue,
Bake in a 325 degree oven for 20 to 25 min. till lightly browned on top.
I order from the German Deli more frequently than ever.
I try to get in bulk to make the shipping dollars count.
Also there are sales all the time I like to take advantage of.
They are nice folks. If you don't believe me call them.
and tell them Stephen Block sent you from the German Goodies Newsletter. Shop for German Food