Chocolate Dipped Hazelnut Macaroons (Nussmakronen)
When many people hear “macaroons,” they immediately think of the familiar coconut version. These chocolate-dipped macaroons are something a little different. Nussmakronen are made with whipped egg whites, sugar and ground nuts – hazelnuts in this case – so they have a soft, slightly chewy centre and a much deeper, nuttier flavour.
Also not to be confused with French macarons. There’s no almond-flour shell, filling or particularly nerve-racking piping technique involved. These Nussmakronen are much more forgiving, which is always a plus in my books, especially during Christmas-cookie season.
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What you’ll love about these Hazelnut Macaroons
- Full of hazelnuts: There are 200 grams of ground hazelnuts in the mixture, so the flavour is anything but shy.
- Soft and chewy: The whipped egg whites give the centres a light, chewy texture rather than a dense cookie crumb.
- Naturally flourless: No wheat flour is needed
- Easy to shape: A piping bag makes them neat, but they don’t need to be absolutely identical. Christmas will carry on.
- Good for making ahead: They keep well and can be frozen, making them a useful addition to a Christmas cookie box.
Grüezi!
I’m Christine, the Swiss-born Canadian food photographer and recipe creator behind Poetic Road. Here you’ll find traditional Swiss favourites, recipes inspired by my roots, and plenty of things I simply think are worth making. I’m glad you’re here!
Ingredient Notes
Egg Whites
Whipped to stiff peaks, they provide structure and create the airy, meringue-like texture.
Granulated Sugar
Stabilizes the egg whites and sweetens the macaroons, giving them a soft, chewy center.
Ground Hazelnuts or Almonds
The heart of the recipe — hazelnuts give a deeper, more traditional Swiss flavor; almonds create a slightly lighter, more delicate cookie.
Vanilla Extract (optional)
Adds warmth and rounds out the nutty flavor.
Cinnamon (optional)
Classic in Swiss Christmas cookies; adds a subtle festive note.
Chocolate for Dipping
Creates a crisp base, balances the sweetness, and makes the cookies look beautifully finished.
Whole Hazelnuts
Used as decoration and to add texture.
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What equipment you’ll need to make Nussmakronen
- Large, clean mixing bowl
- Electric hand mixer or stand mixer with whisk attachment
- Rubber spatula
- Measuring cups and spoons
- Digital kitchen scale
- Baking sheet
- Parchment paper
- Piping bag
- Large round piping tip
- Small microwave-safe bowl or heatproof bowl for melting chocolate
- Fork or dipping tool
- Wire cooling rack
How to make Chocolate Dipped Hazelnut Macaroons
Preheat Oven
Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper.
Beat Egg Whites
In a clean, dry bowl, beat the egg whites until stiff peaks form.
Add Sugar
Gradually add the sugar while beating continuously until the mixture is glossy and holds stiff peaks.
Fold in Nuts & Flavors
Gently fold in the ground nuts, vanilla, and cinnamon. The mixture should be thick enough to hold its shape when piped. Fold the hazelnuts in gently but thoroughly – any dry pockets of ground nuts will make the cookies uneven, while enthusiastic stirring will knock the air out of the egg whites.
Shape the macaroons
Transfer the mixture to a piping bag fitted with a large round tip and pipe small rings or mounds onto the prepared baking sheet. You can also portion the mixture with two spoons if you aren’t concerned about perfectly even shapes.
Add Hazelnuts
Press one whole hazelnut into the center of each cookie.
Bake
Bake the decorated hazelnut macaroons for 12–15 minutes, until set and lightly golden. Let cool completely on the baking sheet.
Melt the Chocolate
Melt chocolate in the microwave in 20-second intervals or over a water bath, stirring until smooth.
Dip the Bottoms
Dip the bottoms of the cooled hazelnut macaroons into the melted chocolate. Let the excess drip off, then place them, chocolate-side down, on parchment.
Set & Serve
Allow the chocolate to fully set before serving or storing.
Chocolate-Dipped Hazelnut Macaroons (Nussmakronen)
Equipment
Ingredients
Method
- Preheat the oven to 320°F (160°C). Line a large baking sheet with parchment paper.
- Place the egg whites in a completely clean, grease-free mixing bowl. Beat with an electric mixer until they hold stiff peaks.
- With the mixer running, add the sugar gradually, about one tablespoon at a time. Continue beating until the mixture is thick and glossy and the sugar is well incorporated.
- Add the ground hazelnuts, vanilla and cinnamon. Fold gently with a rubber spatula just until evenly combined. The mixture should be thick enough to hold its shape when piped.
- Transfer the mixture to a piping bag fitted with a large round tip. Pipe approximately 24 small rings or mounds onto the prepared baking sheet, leaving a little space between them.
- Press one whole hazelnut gently into the centre of each macaroon.
- Bake for 12–15 minutes, until the edges are set and very lightly golden. The centres should still feel slightly soft; avoid baking until the cookies are firm throughout.
- Let the macaroons cool on the baking sheet for about five minutes, then transfer them to a wire rack to cool completely.
- Dip each cooled cookie bottom into the melted chocolate. Place chocolate-side down on parchment.
- Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring after each interval. Alternatively, melt it in a heatproof bowl set over a saucepan of barely simmering water.
- Dip the bottom of each cooled macaroon into the melted chocolate, allowing the excess to drip back into the bowl.
- Place the macaroons chocolate-side down on clean parchment paper and leave them until the chocolate has completely set.
Notes
- The mixing bowl and beaters must be completely clean and free of grease, or the egg whites may not whip properly.
- Add the sugar gradually to help the meringue remain stable.
- Fold in the hazelnuts gently so you don’t knock too much air out of the egg whites.
- If the mixture is too soft to hold its shape, refrigerate it for 10–15 minutes before piping.
- Ground almonds can replace the ground hazelnuts using the same weight, although the finished cookies would technically be almond macaroons.
- The chocolate dip is optional. The macaroons can also be served plain.
- Store in an airtight container at cool room temperature for up to five days.
- Freeze between layers of parchment in an airtight container for up to three months.
- These cookies are naturally flourless. When baking for someone with celiac disease, check that all packaged ingredients are certified gluten-free.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
Make Them Perfect
- Use a spotless, grease-free bowl; even a little fat can prevent egg whites from whipping properly.
- Add the sugar gradually rather than pouring it in all at once.
- Fold in the hazelnuts gently, stopping as soon as the mixture is evenly combined.
- Pipe or portion cookies of a similar size so they finish baking together. Don’t wait for them to become deeply golden. They should be set around the edges but remain soft inside.
- Let them cool completely before dipping, or they may crumble into your chocolate. Delicious, but inconvenient.
Storage & Make-Ahead
- Store the macaroons in an airtight container at cool room temperature for up to five days. Place parchment paper between the layers to protect the chocolate.
- They can also be frozen for up to three months.
- Let the chocolate set completely, arrange the cookies between layers of parchment in a freezer-safe container and thaw them at room temperature while still covered. Keeping the container closed while they thaw helps prevent condensation from settling on the chocolate.
Frequently Asked Questions
What are Nussmakronen?
Nussmakronen are soft, chewy nut macaroons made with whipped egg whites, sugar and ground nuts. They’re commonly baked at Christmas in Switzerland, Germany and Austria. When made specifically with hazelnuts, they may also be called Haselnussmakronen.
Are Nussmakronen the same as coconut macaroons?
They belong to the same general family of egg-white macaroons, but Nussmakronen are made with ground nuts rather than shredded coconut. These have a smoother texture and a rich hazelnut flavour, while coconut macaroons tend to be more textured and coconut-forward.
What is the difference between a macaroon and a macaron?
Macaroons are simple drop or piped cookies made with whipped egg whites and either coconut or ground nuts. French macarons are smooth almond-meringue shells sandwiched around a filling. Similar names, very different cookies—and Nussmakronen are considerably less fussy.
Why did my hazelnut macaroons spread?
The egg whites may not have been whipped firmly enough, or they may have lost too much air while the hazelnuts were folded in. Make sure the bowl and beaters are completely clean and grease-free, beat the whites to stiff peaks and fold in the ground hazelnuts gently. The finished mixture should be thick enough to hold its shape when piped.
What should I do if the macaroon mixture is too soft to pipe?
Refrigerate the mixture for 10–15 minutes and check it again. If it remains very loose, the egg whites may not have been whipped firmly enough or may have deflated while the other ingredients were added. Avoid adding extra ground hazelnuts unless absolutely necessary, as that can make the baked cookies heavy or dry.
Can I make Nussmakronen without chocolate?
Absolutely. The chocolate-dipped bottoms are my addition and can be left off. Plain hazelnut macaroons are still wonderfully nutty and chewy—and are a more traditional way to serve them.
Can I substitute almonds for the hazelnuts?
Yes. Replace the ground hazelnuts with the same weight of ground almonds. The cookies will have a milder flavour and would technically be almond macaroons, or Mandelmakronen, rather than hazelnut Nussmakronen.
Are these hazelnut macaroons gluten-free?
The recipe contains no wheat flour, so the macaroons are naturally flourless. If you’re making them for someone with celiac disease or a serious gluten intolerance, check that the chocolate, ground hazelnuts and other packaged ingredients are certified gluten-free and have not been exposed to cross-contamination.
How do I know when Nussmakronen are finished baking?
They should look set and lightly coloured around the edges but still feel a little soft in the centre. They will firm up as they cool, so don’t wait for them to become deeply golden or they may lose their chewy texture.
Can I freeze chocolate-dipped hazelnut macaroons?
Yes. Once the chocolate has completely set, arrange the macaroons between layers of parchment paper in an airtight, freezer-safe container. Freeze for up to three months. Thaw them at room temperature with the container still closed to help prevent condensation from forming on the chocolate.
Watch the Video
Nussmakronen may not be the showiest cookies in a Swiss Christmas tin, but they’re very difficult to leave alone. They’re chewy, properly hazelnutty and just sweet enough, with a layer of chocolate underneath that you don’t see until you pick one up.
They’re also much easier to make than they look, which is never a bad quality during December. If you try them, leave a rating or comment below – I’d love to know whether you dipped the bottoms in chocolate or kept them traditional.
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