Austrian Haselnussmakronen – Hazelnut Meringue Cookies

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A Taste of Austrian Christmas: Hazelnut Meringue Cookies (Haselnussmakronen)

These light, nutty delights are a staple on Austrian Christmas cookie plates and a recipe close to my heart.

Growing up, the aroma of toasted hazelnuts and freshly baked cookies filled my grandmother’s kitchen, and every bite brought the magic of the season to life. These cookies are not only delicious but also a clever way to use up extra egg whites during the flurry of holiday baking—a win-win for any Christmas baker!

Whether you’re whipping up cookies for a festive exchange, creating a showstopping dessert platter, or simply treating yourself with a mug of hot cocoa, hazelnut meringue cookies are the perfect addition to your Christmas repertoire.

Ready to dive into this irresistibly festive recipe? Let’s don our aprons and get started!

Turn on your favorite Christmas carols, preheat the oven, and let’s make some magic with this simple yet charming recipe. These cookies are quick to prepare, and their nutty crunch and sweet, airy texture make them a welcome gift, a crowd-pleaser for family gatherings, or a star on your cookie plate. Let’s bring a little bit of Austrian tradition into your home this holiday season!

🥘 Ingredients

• Egg whites – freeze the egg yolks or use them for making a delicious bundt cake or jam filled cookies!
• Powdered sugar
• Ground hazelnuts or a mix of ⅔ ground hazelnuts and ⅓ ground almonds if you fancy
• Cake flour
• Bread crumbs

See the recipe card for quantities.

🔪 Instructions

Step 1: Preheat your oven to 356°F (180°C) using top/bottom heat. Line two or three baking trays with baking paper, so you’re ready to go.

Step 2: Separate your eggs and whisk the egg whites with powdered sugar until the mixture is smooth and glossy.

Step 3: Gently fold in the ground hazelnuts, flour, and breadcrumbs until everything is well combined.

Step 4: Spoon the mixture into a piping bag. Pipe small mounds onto your prepared trays, leaving 2–3 finger-widths of space between each to allow for spreading.

Step 5: Bake in the middle of the oven for 15 minutes or until the cookies are lightly golden.

Step 6: Allow the cookies to cool slightly on the trays, then transfer them to a cooling rack to cool completely.

Step 7: Store your hazelnut meringue cookies in an airtight container, where they’ll stay fresh and delicious for up to 2–3 weeks.

🍽 Equipment

• Hand- or Stand mixer
• Mixing bowls
• Piping bag
• Cooling rack
• 2-3 baking sheets lined with parchment paper

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling – FDA.

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