I’ve always been drawn to desserts that strike the perfect balance between rich and nutty, and Brown Butter German Hazelnut Macaroons are a delightful example. The combination of chewy interiors and crisp exteriors creates an indulgent treat that’s hard to resist. If you’re curious about how to make these exquisite little morsels, I’ll share everything you need to know, from the ingredients to the perfect plating techniques. Let’s explore this culinary gem together.
What kind of recipe is it?
The Brown Butter German Hazelnut Macaroon is a delightful dessert that combines the rich, nutty flavor of brown butter with the crunchiness of hazelnuts to create a truly unique treat.
This recipe showcases a delicious blend of textures, featuring a chewy interior and a slightly crisp exterior, making it perfect for any occasion.
Ideal for both baking enthusiasts and those looking to impress guests, this macaroon is a must-try for anyone who loves innovative twists on classic confections.
Enjoy the satisfaction of crafting a gourmet dessert at home!
Preparation Time
| Details | Information |
|---|---|
| Difficulty of the Recipe | Moderate |
| Preparation Time | 30 minutes |
| Number of Servings | 12 servings |
Ingredients
| Ingredient | Quantity |
|---|---|
| Hazelnuts (ground) | 1 cup |
| Granulated sugar | 1/2 cup |
| Brown butter | 1/2 cup |
| Egg whites | 3 large |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Powdered sugar | 1 cup |
| Chocolate (for drizzling) | 1/2 cup (optional) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large and Medium) | To mix the ingredients together, ensuring an even consistency. Large bowls are ideal for combining the dry ingredients, while medium bowls work well for egg whites and brown butter. | Any large bowl from your kitchen can substitute; you can even use a stainless steel or glass bowl. |
| Measuring Cups (Dry and Liquid) | For accurately measuring ingredients such as sugar, brown butter, and egg whites, ensuring the right balance for the macaroons. | Use standard cups or even small bowls with measurement markings if available. |
| Measuring Spoons | To measure smaller quantities of ingredients like vanilla extract or salt, ensuring precision. | Small spoons from your kitchen can be used, though they may not be as precise. |
| Stand Mixer or Hand Mixer | To whip the egg whites to stiff peaks, which is crucial for the texture of the macaroons. A stand mixer provides more power and hands-free mixing, while a hand mixer is more affordable and portable. | A whisk can be used to beat egg whites manually; this requires more effort and time. |
| Rubber Spatula | For folding ingredients together gently, especially when incorporating egg whites with the hazelnut mixture to maintain airiness. | A silicone spatula or even a large wooden spoon can be used, although care must be taken to avoid deflating the egg whites. |
| Wooden Spoon | To mix ingredients like the brown butter and sugar before combining with egg whites. Offers a sturdy option for heavier mixes. | Any sturdy spoon in your kitchen will work; a plastic or metal spoon can also substitute. |
| Baking Sheets (2-3) | To spread the macaroons for baking; multiple sheets allow for preparing more batches at once without waiting. | Any flat, oven-safe pan can serve as a baking sheet. |
| Parchment Paper or Silicone Mats | To line the baking sheets, preventing macaroons from sticking and ensuring even baking. | If unavailable, greasing the baking sheets lightly with butter or oil can be an alternative. |
| Cookie Scoop or Spoon | To portion out the macaroon batter consistently, ensuring even sizes for baking. A scoop provides a uniform shape and size. | A standard tablespoon can work, but it might lead to less uniform sizes. |
| Cooling Rack | To cool the baked macaroons evenly and maintain their crisp texture. | A plate can be used to cool, but airflow is reduced, which may affect texture. |
| Oven Thermometer | To ensure the oven is at the correct temperature for baking the macaroons, preventing under or over-baking. | If you don’t have one, use the built-in oven temperature gauge, but remember ovens can be off by a few degrees. |
Cooking Steps
1. Mise en place: Gather all ingredients: egg whites (total of 240 ml), 200 g granulated sugar, 120 g ground hazelnuts, 60 g all-purpose flour, 100 g brown butter (cooled), 5 g vanilla extract, and a pinch of salt.
Have your equipment ready: large mixing bowl, medium mixing bowl, stand mixer or hand mixer, rubber spatula, wooden spoon, baking sheets (2-3), and parchment paper.
2. Preheat the oven: Set your oven to 180 °C (350 °F) and position the rack in the middle.
3. Prepare baking sheets: Line the baking sheets with parchment paper to prevent the macaroons from sticking.
4. Brown the butter: In a medium saucepan over medium heat, melt the butter (100 g).
Continue cooking, stirring frequently until the butter is light brown and has a nutty aroma (about 5-7 minutes). Remove from heat and allow it to cool slightly before using.
5. Combine dry ingredients: In a large mixing bowl, whisk together the ground hazelnuts (120 g), all-purpose flour (60 g), and a pinch of salt (5 g) until evenly mixed.
6. Whip egg whites: In a separate clean, dry medium mixing bowl, add the egg whites (240 ml) and mix with a stand mixer or hand mixer on medium-high speed until soft peaks form (approximately 2-3 minutes).
Gradually add the granulated sugar (200 g) while mixing and increase to high speed, whipping until stiff peaks form and the mixture is glossy (around 5 minutes).
7. Fold in ingredients: Gently fold the dry mixture into the whipped egg whites in three additions using a rubber spatula.
Ensure that the mixture is just combined after each addition but don’t overmix. Then, fold in the brown butter (100 g) and vanilla extract (5 g) until fully incorporated, maintaining as much airiness as possible.
8. Portion the batter: Use a cookie scoop or a standard tablespoon to drop mounds of the batter onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
9. Bake: Insert the baking sheets into the preheated oven and Bake for 18-20 minutes.
The macaroons should be golden brown on the edges, and the tops should feel firm to the touch but still slightly soft (check for a light golden color and nutty aroma).
10. Cool the macaroons: Once baked, remove the baking sheets from the oven and let the macaroons cool on the sheets for 5 minutes.
Then, transfer them to a wire rack to cool completely before serving. If desired, allow a resting period of 30 minutes to improve texture.
Variations
- Chocolate Hazelnut Macaroons: Add 30 g (1 oz) of unsweetened cocoa powder to the dry ingredients for a rich chocolate flavor.
- Dairy-Free Macaroons: Substitute regular butter with 100 g (3.5 oz) of coconut oil, melted and cooled, for a dairy-free option.
- Vegan Macaroons: Replace egg whites with 120 g (1/2 cup) of aquafaba (liquid from canned chickpeas) whipped to stiff peaks for a completely vegan treat.
- Gluten-Free Macaroons: Use certified gluten-free all-purpose flour (60 g or 1/2 cup) instead of conventional flour to make this recipe gluten-free.
- Spiced Maple Macaroons: Incorporate 15 ml (1 tbsp) of maple syrup in place of part of the granulated sugar, and add 2 g (1/2 tsp) of cinnamon to the dry ingredients for a warm, spiced twist.
- Seasonal Citrus Macaroons: Mix in the zest of one orange (5 g) to the batter for a refreshing citrus flavor suited for spring and summer.
- Matcha Green Tea Macaroons: Add 5 g (1 tsp) of matcha green tea powder to the dry ingredients for a unique flavor and vibrant color.
- Coconut Macaroons: Substitute ground hazelnuts with 120 g (4 oz) of shredded coconut for a tropical twist, and reduce flour to 30 g (1 oz) for a chewier texture.
Tips on plating and presentation
Although plating might seem secondary to the baking process, it can elevate your Brown Butter German Hazelnut Macaroons from simple treats to visually stunning desserts.
I love using contrasting colors and textures to enhance presentation. Try pairing them with fresh berries or a drizzle of chocolate.
Simple plating techniques, like stacking or using elegant plates, make a memorable impact. Give your macaroons that wow factor!
What other dishes can I pair it with?
While presenting your Brown Butter German Hazelnut Macaroons can enhance their appeal, pairing them with complementary dishes takes the experience to another level.
I love serving them alongside a rich chocolate torte for a stunning dessert pairing. The chocolate’s intensity provides delightful flavor contrasts, balancing the nuttiness of the macaroons and elevating your dessert game to new heights.
What drinks can I pair it with?
When I indulge in Brown Butter German Hazelnut Macaroons, I find that a carefully chosen drink can elevate the experience even further.
I love pairing them with a rich coffee; the nutty flavors complement the macaroons beautifully. For a sweeter finish, a glass of dessert wine, like late harvest Riesling, enhances the indulgence, making every bite unforgettable.
Enjoy experimenting to find your perfect match!
Frequently Asked Questions
Can I Freeze the Brown Butter Hazelnut Macaroons?
Yes, you can freeze the macaroons! For best results, flash freeze them first. This helps maintain their texture. When ready to eat, just let them thaw in the fridge. Enjoy them fresh, even after freezing!
What Is the Shelf Life of These Macaroons?
These macaroons usually last about a week at room temperature. For optimal macaroon longevity, store them in an airtight container. Keep an eye on nut freshness to enjoy their rich taste longer.
Are There Gluten-Free Options for This Recipe?
Yes, there are gluten-free options for this recipe! I use gluten-free flour or almond flour as suitable substitutes. Just make sure all other ingredients are gluten-free for a delicious, safe treat. Enjoy!
Can I Use Other Nuts Instead of Hazelnuts?
Absolutely, I’ve used other nuts when I needed a nut substitution. Just keep in mind any nut allergies your guests might have. Almonds or walnuts work beautifully, adding their own unique flavor to the treat!
How Do I Store Leftover Macaroons Properly?
I store leftover macaroons in airtight containers to keep them fresh. I recommend placing parchment paper between layers for extra protection. These storing tips help maintain their flavor and texture for longer enjoyment.