Saftige Haselnuss Makronen: Köstliche 12 Min. Backzeit

Oh, that smell! There’s nothing quite like the aroma of freshly baked cookies filling the kitchen, is there? And let me tell you, these saftigen Haselnuss Makronen mit oder ohne Oblaten are an absolute dream. They’re my go-to when I need something delicious and impressive without spending hours in the kitchen. This recipe is a little bit of German baking magic – super simple, incredibly nutty, and just perfectly chewy. Whether you’re a seasoned baker or just starting out, you’ll love how easy they are. Honestly, they remind me of cozy afternoons with my Oma, that first bite always brings a smile to my face!

Warum Saftige Haselnuss Makronen mit oder ohne Oblaten begeistern

Seriously, why should you bother making these? Let me count the ways! First off, they are ridiculously easy to whip up. Even if you think you have a black thumb in the kitchen, you can totally nail these. Then there’s the flavor – intense hazelnut goodness combined with that perfect chewy texture. It’s pure nutty bliss in every bite!

And the best part? You have choices! Whether you love the classic crunch of a traditional wafer or prefer your makronen pure nut heaven, this recipe works beautifully both ways. They’re perfect for a quick coffee break treat, an addition to your Christmas baking repertoire, or honestly, just because you deserve a little something special. They disappear *fast*, trust me on that one!

Die Zutaten für Saftige Haselnuss Makronen mit oder ohne Oblaten

Okay, the ingredient list for these little gems is super short and sweet, which is part of why I love them so much! You probably have most of this stuff already. For the actual makronen, you’ll need 200 grams of finely ground hazelnuts – make sure they’re nice and powdery, nobody likes big chunks in their nice, soft makronen! Then we’ve got 150 grams of powdered sugar. That’s it for the dry stuff.

For the magic binder, we grab 2 egg whites. I usually use large ones. A tiny pinch of salt is essential; it just makes all those nutty flavors *pop*. And just a teaspoon of lemon juice – it sounds weird, but it really helps stabilize the egg whites and gives the makronen a little lift. Oh, and if you’re feeling fancy (or traditional!), have about 24 thin wafers, roughly 5 cm across, ready to go. That’s literally all there is to it!

Schritt-für-Schritt: Saftige Haselnuss Makronen mit oder ohne Oblaten zubereiten

So, now let’s get these delicious little guys into the oven! It’s really not complicated at all, and you’ll be enjoying them quicker than you think. Most of the magic happens in the mixing, and then just a short time in the oven. We’ve got about 15 minutes of prep and 12 minutes of baking, but honestly, by the time you’ve got everything mixed, it feels like closer to 30 minutes total when you add in the chilling later, but that’s part of the fun!

Vorbereitung des Backofens und Backblechs

First things first, let’s get that oven nice and toasty! Crank it up to 160°C (that’s 320°F for my friends across the pond) using the good old top and bottom heat function – none of that fan stuff for these delicate beauties. Then, grab a baking sheet and line it with some parchment paper. This is super important, it stops them from sticking and makes cleanup a breeze. Trust me, you’ll thank me later!

Mischen der trockenen Zutaten für Ihre Saftige Haselnuss Makronen

Okay, grab a medium-sized bowl – nothing too fancy. Into that goes your 200 grams of finely ground hazelnuts and the 150 grams of powdered sugar. Give it a good stir with a spoon or whisk. You want to make sure it’s all mixed together really well, so every single makrone gets that perfect balance of nuttiness and sweetness. No clumps allowed!

Das perfekte Eiweiß für Saftige Haselnuss Makronen

Now for the fluffy part! In a separate, squeaky-clean bowl (seriously, any greasy residue will ruin your meringue!), pop in your 2 egg whites. Add a tiny pinch of salt – it makes a world of difference, I promise! Now, get your hand mixer going. Start on a low speed and gradually increase it until you see foamy bubbles appearing. Keep going until you’ve got stiff, glossy peaks that stand straight up when you lift the beaters. Add the teaspoon of lemon juice near the end and whip it just a bit more until it’s shiny and gorgeous. This is the key to their lovely texture! For more on how to get them just right, check out this guide on how to beat egg whites.

Kombinieren der Teigkomponenten

This is where we bring it all together! Take your dry hazelnut-sugar mix and gently fold it into the stiff egg whites. Use a spatula and do it in two or three additions. Be careful not to beat or stir vigorously; you want to fold it in lightly, just until there are no dry streaks left. You’re aiming for a smooth, slightly sticky, but still airy batter. Don’t overmix, or your lovely airy egg whites will deflate, and nobody wants flat makronen!

Formen und Platzieren der Saftige Haselnuss Makronen

Alright, time to make some shapes! Grab two teaspoons. Use one to scoop a good dollop of the batter, and use the other teaspoon to gently push it off. If you’re using wafers, place one on your prepared baking sheet and then carefully put a dollop of the batter right in the center. If you’re skipping the wafers, just place the little mounds of batter directly onto the parchment paper, leaving a little space between them as they’ll spread slightly. Keep them roughly the same size so they bake evenly!

Backen der Saftige Haselnuss Makronen

Into the preheated oven they go for about 12 minutes. You’re looking for them to be just slightly golden brown around the edges. They’ll puff up a bit, and the tops should look set, not wet or gooey. If you used wafers, they might get a little crisp on the bottom. Keep an eye on them; ovens can be ovens, and you don’t want them to get too dark. Just lightly golden is perfect!

Abkühlen und Servieren

Once they’re out of the oven, do NOT try to peel them off the paper immediately! Let them cool completely on the baking sheet. I know, it’s hard to wait, but this is super important. As they cool, they’ll firm up and develop that lovely tender texture. Once they’re totally cool, you can gently lift them off the parchment paper. If you used wafers, they should lift right off. If they’re being stubborn (rarely happens if you let them cool!), give them a little more time. And then… enjoy! Maybe save some for later, if you can resist!

Tipps für perfekte Saftige Haselnuss Makronen

So, you want your saftige Haselnuss Makronen to be absolutely perfect every single time? I’ve made enough of these to know a few tricks! First off, don’t skimp on the quality of your hazelnuts. Freshly roasted and finely ground ones make a HUGE difference in flavor. If you buy them pre-ground, giving them a quick blitz in the food processor can wake them up a bit before mixing.

When it comes to the egg whites, cleanliness is key! Make sure your bowl and beaters are completely free of any grease. Even a tiny bit of yolk can stop them from getting nice and stiff. If your egg whites aren’t whipping up properly, don’t despair! Sometimes, it just takes a little longer, or maybe your kitchen is a bit humid. Adding that little bit of lemon juice really helps stabilize them, so don’t skip that!

Getting the dough consistency right is also super important. You want it to be sticky and thick, but still spoonable. If it feels too runny, it might spread too much in the oven. If it’s too stiff, they might be a bit drier. It’s a bit of a feel thing, but usually, the measurements in the recipe are spot on. And remember, letting them cool completely on the baking sheet is non-negotiable for that perfect chewy texture!

Häufig gestellte Fragen zu Saftige Haselnuss Makronen

Ich bekomme immer ein paar Fragen zu diesen leckeren kleinen Dingern, und das ist total verständlich! Hier sind die Antworten auf die häufigsten:

Kann ich auch andere Nüsse verwenden?

Absolut! Während Haselnüsse natürlich der Star sind, funktionieren Mandeln genauso gut. Walnüsse sind auch eine Option, aber sie geben einen etwas kräftigeren Geschmack, der vielleicht nicht jedem gefällt. Wichtig ist nur, dass die Nüsse fein gemahlen sind, damit Ihre Makronen schön gleichmäßig und saftig werden. Experimentieren Sie ruhig, aber halten Sie die Mahlfeinheit im Auge!

Warum sind meine Makronen nicht steif geworden?

Das ist meistens die Eiweiß-Sache. Stellen Sie sicher, dass Ihre Schüssel und der Schneebesen wirklich fettfrei sind. Jede Spur von Fett (oder sogar Eigelb!) verhindert, dass das Eiweiß richtig steif wird. Auch Geduld ist wichtig – schlagen Sie es wirklich, bis feste Spitzen entstehen. Ein Schuss Zitronensaft am Ende hilft ebenfalls, die Stabilität zu erhöhen. Manchmal hilft es auch, darauf zu achten, dass die Eier nicht direkt aus dem Kühlschrank kommen, sondern Zimmertemperatur haben.

Kann ich die Makronen auch ohne Oblaten backen?

Ja, klar! Die Oblaten sind optional und geben den Makronen einfach eine schöne, stabile Basis, die auch verhindert, dass sie am Blech kleben bleiben. Wenn Sie keine Oblaten haben oder möchten, backen Sie die Makronen einfach direkt auf dem mit Backpapier ausgelegten Blech. Sie werden vielleicht ein kleines bisschen mehr verlaufen und der Boden wird weicher, aber geschmacklich macht das keinen Unterschied!

Wie lange kann ich die Saftigen Haselnuss Makronen aufbewahren?

Das ist eine tolle Frage! Diese Makronen sind ja am besten, wenn sie schön saftig sind. Bewahren Sie sie in einer luftdichten Dose bei Raumtemperatur auf. So halten sie sich locker eine Woche, manchmal sogar zehn Tage, wenn Sie sie nicht vorher aufessen! Der Trick ist, sie wirklich komplett auskühlen zu lassen, bevor sie in die Dose kommen, sonst werden sie schnell matschig, besonders die, die auf Oblaten gebacken wurden.

Aufbewahrung und Haltbarkeit Ihrer Saftigen Haselnuss Makronen

So, you’ve baked these little masterpieces, and now you want to make sure they stay just as delicious as when they came out of the oven, right? That’s easy! The secret to keeping your saftige Haselnuss Makronen perfectly chewy and flavorful is simply an airtight container. Pop them in there once they’ve cooled down completely – and I mean *completely*! Warm cookies in a sealed container just create steam, and that’s a recipe for sogginess, nobody wants that.

Stored like this, at room temperature (so, no need for the fridge!), they’ll keep their wonderful texture for at least a week, sometimes even ten days if they last that long! They’re basically little nutty treasures that hold up really well. Just make sure no air can get in, and you’re golden. Happy snacking!

Nährwertangaben (Schätzung)

Ein kleiner Genuss für zwischendurch: Jede dieser saftigen Haselnuss Makronen (mit Oblate gerechnet) hat ungefähr 80-100 Kalorien. Dazu kommen etwa 5-7g Fett, 6-8g Kohlenhydrate und 2-3g Protein. Aber Achtung, das sind nur Schätzungen! Je nachdem, welche Marken von Nüssen oder Puderzucker Sie verwenden und ob Sie die Oblaten weglassen, kann das natürlich etwas variieren. Aber im Großen und Ganzen ist es ein schöner, kleiner Keks-Moment ohne zu viel Reue!

Teilen Sie Ihre Saftigen Haselnuss Makronen Kreationen!

So, have you tried baking these amazing saftigen Haselnuss Makronen yet? I’d absolutely LOVE to hear how they turned out for you! Did you go with the wafers or skip them? Please drop a comment below and let me know your thoughts, maybe even give the recipe a star rating if you enjoyed it! If you took some pictures (and I bet they look gorgeous!), please tag me on social media. Seeing your creations makes my day!