Traditional Austrian Hazelnut Meringue Cookies (Haselnussmakronen): A Festive Holiday Recipe

Few things evoke the warmth and joy of an Austrian Christmas quite like a plate of freshly baked cookies, and among them, Hazelnut Meringue Cookies (Haselnussmakronen) hold a special place. These delightful “little kisses” (often called “Busserl” in Austria) are a testament to simple ingredients coming together to create something truly magical. Light, airy, and bursting with rich hazelnut flavor, they are an indispensable part of our holiday baking traditions, deeply rooted in family memories and festive cheer.

Growing up, the captivating aroma of toasted hazelnuts and delicate meringues was a sure sign that Christmas was just around the corner. My grandmother’s kitchen, filled with the comforting scents of holiday baking, was the heart of our festive preparations. Every bite of these crisp, nutty treats transported me to a world of seasonal wonder. These hazelnut meringue cookies are not just a delicious indulgence; they’re also an incredibly clever and resourceful way to use up extra egg whites, a common byproduct during the flurry of holiday baking that often calls for yolks in other recipes. It’s a win-win for any savvy Christmas baker!

Whether you’re preparing a beautiful assortment for a festive cookie exchange, crafting a showstopping dessert platter for family gatherings, or simply treating yourself to a moment of quiet indulgence with a warm mug of hot cocoa, these Austrian hazelnut meringue cookies are the perfect addition to your Christmas repertoire. Their unique texture—crisp on the outside, delightfully chewy on the inside, with a satisfying nutty crunch—makes them a universally loved festive treat.

Why You’ll Love This Haselnussmakronen Recipe

• Authentic Austrian Tradition: Bring a piece of a truly traditional Austrian Christmas into your home. These cookies are a beloved staple across the country during the holiday season.
• Light & Nutty Perfection: The combination of fluffy meringue and aromatic hazelnuts creates an unparalleled texture and flavor that’s both elegant and comforting.
• Naturally Gluten-Free Friendly: With the right flour choice (like using a gluten-free all-purpose flour blend or omitting it if breadcrumbs provide enough binding), these cookies can be easily adapted for those with dietary restrictions.
• Perfect for Egg White Utilization: If you find yourself with a surplus of egg whites from other holiday recipes (like custards or certain cakes), this recipe offers a delicious solution.
• Simple & Rewarding: Despite their sophisticated appearance, these cookies are surprisingly easy to make, making them ideal for bakers of all skill levels.
• Excellent for Gifting: Their delicate nature and festive appeal make them a wonderful homemade gift for friends, family, and neighbors.

Ready to infuse your home with the enchanting aromas of a traditional Austrian Christmas? Let’s don our aprons, put on some festive carols, preheat the oven, and embark on this simple yet charming recipe. These hazelnut meringue cookies are quick to prepare, and their delightful nutty crunch and sweet, airy texture will make them a welcome gift, a crowd-pleaser for any family gathering, or the star of your holiday cookie plate!

🥘 Ingredients for Austrian Hazelnut Meringue Cookies

Creating these delightful meringue cookies requires just a few basic ingredients, but the quality of each makes a significant difference in the final product. Here’s what you’ll need:

• Egg whites: The foundation of our meringue! Ensure they are at room temperature before whisking for maximum volume and stability. Don’t waste the yolks – freeze them or use them for making a delicious bundt cake or jam-filled cookies!
• Powdered sugar: Also known as confectioners’ sugar. Its fine texture dissolves easily into the egg whites, creating a smooth, glossy meringue without any graininess.
• Ground hazelnuts: The star of the show! Use finely ground hazelnuts for the best texture and flavor. You can buy them pre-ground or grind them yourself from whole, toasted hazelnuts for an even more intense nutty aroma. A mix of ⅔ ground hazelnuts and ⅓ ground almonds can also be used if you fancy a slightly different flavor profile.
• Cake flour: A small amount of flour helps to bind the mixture and gives the cookies a slightly softer, chewier interior compared to a pure, crisp meringue.
• Bread crumbs: This is a traditional Austrian addition that contributes to the unique texture of these cookies, adding a subtle crunch and helping to absorb moisture.

See the recipe card below for exact quantities and detailed measurements.

🔪 Step-by-Step Instructions

Follow these simple steps to create your own batch of traditional Austrian Hazelnut Meringue Cookies:

Step 1: Prepare Your Workspace
Preheat your oven to 356°F (180°C) using top/bottom heat. Line two or three baking trays with baking paper or parchment paper, ensuring they are ready for piping. This preparation prevents sticking and makes for easy cleanup.

Step 2: Whisk Egg Whites and Sugar
Carefully separate your eggs, making sure no yolk gets into the whites, as fat can prevent the whites from whisking properly. Whisk the egg whites with the powdered sugar until the mixture becomes smooth, thick, and glossy. You’re looking for firm peaks that hold their shape.

Step 3: Gently Fold in Dry Ingredients
Once your meringue is ready, gently fold in the ground hazelnuts, flour, and breadcrumbs. Be careful not to deflate the egg whites; use a spatula to incorporate the dry ingredients with a gentle, ‘cut and fold’ motion until everything is just combined. Over-mixing can result in flat cookies.

Step 4: Pipe the Cookies
Spoon the hazelnut meringue mixture into a piping bag fitted with a round or star tip (or simply snip off the corner). Pipe small mounds, about 1-inch in diameter, onto your prepared baking trays. Ensure you leave 2-3 finger-widths of space between each cookie to allow for slight spreading during baking.

Step 5: Bake to Perfection
Bake the cookies in the middle of your preheated oven for approximately 15 minutes, or until they are lightly golden around the edges and firm to the touch. The baking time can vary slightly depending on your oven, so keep a close eye on them to prevent over-baking.

Step 6: Cool Completely
Once baked, allow the cookies to cool slightly on the baking trays. This helps them firm up and prevents them from breaking. After a few minutes, carefully transfer them to a wire cooling rack to cool completely. They will become crispier as they cool.

Step 7: Store for Freshness
Store your exquisite hazelnut meringue cookies in an airtight container at room temperature. When stored properly, they will maintain their freshness and delicious texture for up to 2-3 weeks, making them ideal for preparing in advance for the holiday season.

👩‍🍳 Tips for Success

To ensure your Haselnussmakronen turn out perfectly every time, keep these tips in mind:

• Room Temperature Egg Whites: Always use egg whites that are at room temperature. They whip up faster and achieve greater volume, leading to lighter, fluffier meringues.
• Clean Equipment: Ensure your mixing bowl and whisk attachments are completely clean and grease-free. Any trace of fat can prevent the egg whites from whipping properly. A quick wipe with lemon juice or vinegar before starting can help.
• Don’t Overmix Dry Ingredients: Once the hazelnuts, flour, and breadcrumbs are added, fold them in gently until just combined. Over-mixing will deflate the meringue, resulting in dense, flat cookies instead of airy ones.
• Piping Consistency: If your mixture is too stiff to pipe, you can carefully add a tiny bit more egg white (less than half an egg white, whisked lightly) to reach a pliable consistency. If it’s too soft, chill it for 15-20 minutes.
• Proper Spacing: Leave enough space between each piped cookie, as they will spread slightly during baking.
• Watch the Oven: Ovens can vary. Keep an eye on your cookies, especially towards the end of the baking time, to prevent them from burning. They should be lightly golden, not dark brown.
• Cool Completely: Resist the urge to move the cookies too soon. They are delicate when warm and need to set on the baking sheet for a few minutes before transferring them to a cooling rack.

🌟 Variations and Serving Suggestions

While the traditional Haselnussmakronen recipe is perfect on its own, there are several ways to personalize these delightful cookies:

• Chocolate Drizzle: For an extra touch of indulgence, once cooled, drizzle melted dark or milk chocolate over the cookies.
• Nutty Mix: Experiment with different nut combinations. A blend of ground hazelnuts and almonds, or even pistachios, can add a unique flavor.
• Vanilla or Cinnamon: Add a teaspoon of vanilla extract or a pinch of ground cinnamon to the egg white mixture for a subtle aromatic twist.
• Garnish: Before baking, you can place a whole hazelnut or a sprinkle of coarse sugar on top of each piped cookie for added texture and visual appeal.

How to Serve Your Haselnussmakronen:

• With Coffee or Tea: These cookies are the perfect accompaniment to a warm cup of coffee, tea, or even a festive spiced latte.
• Holiday Platter: Arrange them beautifully on a Christmas cookie platter alongside other holiday favorites for an impressive display.
• Gifting: Pack them in decorative tins or bags as thoughtful homemade gifts. Their sturdy nature makes them excellent for transport.
• Dessert Component: Crumble them over ice cream or yogurt for a delightful nutty crunch.

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🍽 Equipment

Having the right tools can make your baking experience smoother and more enjoyable. For these hazelnut meringue cookies, you’ll need:

• Hand- or Stand mixer: Essential for whipping the egg whites to perfection. A stand mixer with a whisk attachment is ideal for hands-free operation.
• Mixing bowls: At least two – one for whisking the egg whites and another for folding in the dry ingredients.
• Piping bag: With a round or star tip for creating uniform and attractive cookies.
• Cooling rack: For allowing the cookies to cool completely and become crisp.
• 2-3 baking sheets lined with parchment paper: To prevent sticking and ensure even baking.

常見問題 (FAQs)

Here are some common questions about making Haselnussmakronen:

• Can I use whole hazelnuts instead of ground? While you can grind whole hazelnuts yourself (ensure they are finely ground), using whole hazelnuts in the batter will not give you the desired delicate meringue texture. Ground hazelnuts are key.
• Why are my meringue cookies flat? This often happens if the egg whites were not whipped to firm peaks, or if the dry ingredients were folded in too vigorously, deflating the meringue. Ensure your bowl and whisk are absolutely clean and grease-free.
• Can I make these cookies ahead of time? Absolutely! Haselnussmakronen store exceptionally well in an airtight container for up to 2-3 weeks, making them ideal for holiday meal prep.
• Are these cookies gluten-free? As written, the recipe includes flour and breadcrumbs, which contain gluten. However, you can easily adapt it by using gluten-free all-purpose flour and gluten-free breadcrumbs.

If you try this delightful recipe for Austrian Hazelnut Meringue Cookies, please let me know how you liked it by ★★★★★ star rating it and leaving a comment below. Your feedback would be absolutely awesome! You can also sign up for our Newsletter to receive weekly delicious homemade recipes directly in your inbox. And don’t forget to 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!

📖 Recipe: Austrian Hazelnut “Busserl” {Hazelnut Meringue Cookies}

Austrian Hazelnut “Busserl” {Hazelnut Meringue Cookies}

Nora

These hazelnut meringue cookies (Haselnussmakronen), affectionately known as “Busserl” (little kisses), are a cherished traditional Austrian Christmas treat. Made with finely ground hazelnuts and fluffy egg whites, they are wonderfully light, intensely nutty, and irresistibly festive. They are perfect for holiday cookie exchanges, thoughtful homemade gifts, or simply adding a touch of Austrian charm to your holiday dessert plate!

5 from 3 votes

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Prep Time

10
minutes

mins

Cook Time

30
minutes

mins

Baking Time

15
minutes

mins

Total Time

55
minutes

mins

Course
Cookies, Snack

Cuisine
Austrian

Servings

60
cookies

Calories

73
kcal

Equipment

• Handheld or Stand mixer with a whisk attachment
• 2-3 Baking sheet lined with parchment paper
• Cooling Rack
• Pastry bag

Ingredients

• 6 Egg whites
• 3 ¾ cup Powdered sugar
• 3 ½ cup Ground hazelnuts
• 1 tablespoon Breadcrumbs
• 1 tablespoon Flour

Instructions

• Preheat the oven to 356°F (180°C) using top/bottom heat. Line two or three baking trays with baking paper or parchment paper.
• Separate the eggs carefully and whisk the 6 Egg whites with 3 ¾ cup Powdered sugar until the mixture is smooth, thick, and glossy, forming firm peaks.
  6 Egg whites,
  3 ¾ cup Powdered sugar
• Gently fold in the 3 ½ cup Ground hazelnuts, 1 tablespoon Breadcrumbs, and 1 tablespoon Flour until everything is well combined without deflating the meringue.
  3 ½ cup Ground hazelnuts,
  1 tablespoon Breadcrumbs,
  1 tablespoon Flour
• Transfer the hazelnut meringue mixture to a piping bag. Pipe small, uniform mounds onto the prepared trays, ensuring to leave 2-3 finger-widths of space between each for expansion.
• Bake in the middle of the oven for 15 minutes, or until the cookies are lightly golden around the edges and set.
• Allow the cookies to cool slightly on the trays for a few minutes before carefully transferring them to a cooling rack to cool completely.
• Store your delicious Haselnussmakronen in an airtight container at room temperature. They will stay fresh and delightful for 2-3 weeks.

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Keyword
christmascookies, easy, egg white cookies, Haselnussbusserl, hezelnut meringue cookies, leftover egg white

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Nutrition values are estimates only, using online calculators. Please verify using your own data.

Serving:
1
cookies

|

Calories:
73
kcal

|

Carbohydrates:
9
g

|

Protein:
1
g

|

Fat:
4
g

|

Saturated Fat:
0.2
g

|

Polyunsaturated Fat:
0.004
g

|

Monounsaturated Fat:
0.002
g

|

Sodium:
6
mg

|

Potassium:
5
mg

|

Fiber:
1
g

|

Sugar:
8
g

|

Vitamin A:
0.002
IU

|

Vitamin C:
0.3
mg

|

Calcium:
10
mg

|

Iron:
0.3
mg

⛑️ Food Safety

Ensuring food safety is paramount when baking and cooking. Please keep the following guidelines in mind:

• Cook to a minimum internal temperature of 165 °F (74 °C) for any ingredients that may require it, though these cookies are primarily egg whites and ground nuts.
• Do not use the same utensils on cooked food that previously touched raw ingredients (e.g., eggshells).
• Always wash hands thoroughly after touching raw ingredients like eggs.
• Don’t leave food sitting out at room temperature for extended periods, especially perishable items before baking.
• Never leave cooking or baking food unattended, particularly when the oven is on.
• Use oils with a high smoking point if any pan-frying or toasting is involved to avoid harmful compounds.
• Always ensure good ventilation when using a gas stove or oven.

For further comprehensive information on safe food handling, please check Safe Food Handling – FDA.