Mandelmakronen (Almond Meringues) Recipe

Name: Mandelmakronen (Almond Meringues)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 48
Ingredients: 4 egg whites; 1 cup white sugar; 1.5 cups almond flour, or more as needed; 0.25 teaspoon ground cinnamon

Cook Time: 15 minutes

Ingredients

4 egg whites
1 cup white sugar
1 cups almond flour (or more as needed)
teaspoon ground cinnamon

Directions

Step 1: Preheat the oven to 300F (150C) and line two baking sheets with parchment paper.

Step 2: In a glass, metal, or ceramic bowl, beat the egg whites until stiff peaks form.

Step 3: Gradually add the white sugar, 1 teaspoon at a time, while continuing to beat at high speed.

Step 4: In a separate bowl, combine the almond flour and ground cinnamon, then fold this mixture into the egg whites using a spatula.

Step 5: If the mixture is too runny, add more almond flour to reach the desired consistency.

Step 6: Use two teaspoons to drop small mounds of the almond mixture onto the prepared baking sheets, spacing them 2 inches apart.

Step 7: Bake in the preheated oven for 15 to 20 minutes, or until the cookies are lightly browned and cooked through.

Step 8: Carefully remove the cookies from the baking sheets and transfer them to a wire rack to cool.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	40	-
Total Fat	2g	2%
Saturated Fat	0g	1%
Sodium	5mg	0%
Total Carbohydrate	5g	2%
Dietary Fiber	0g	1%
Total Sugars	4g	-
Protein	1g	2%
Calcium	0mg	0%
Potassium	5mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History of Mandelmakronen

Mandelmakronen, or almond meringues, are traditional German sweets that have become particularly popular during the holiday season. Their origins date back to the 19th century in Germany, where the use of almonds in desserts was common due to the country's rich almond cultivation. The word "makronen" is derived from the Greek word "makros," meaning "large" or "long," which refers to the size and shape of the original macaroons. While almond-based desserts have a history in various European countries, the German versionoften associated with Christmasfeatures a simple yet rich combination of egg whites, sugar, and almonds, creating a delicate and crisp treat.

Regional Variations

Although Mandelmakronen are known throughout Germany, the recipe can vary slightly depending on the region. In the southern regions, especially in Bavaria, the cookies are often enriched with a hint of cinnamon, giving them a warm, spicy note. In other parts of Germany, the cookies may also include a splash of almond extract or a coating of powdered sugar. Some variations might even be baked to a golden brown, while others remain soft and chewy in the center. Despite these regional differences, the core ingredientsegg whites, sugar, and ground almondsremain unchanged, providing the familiar almond flavor that makes this treat so beloved.

What Makes Mandelmakronen Unique

While Mandelmakronen may seem similar to other almond-based cookies, such as French macaroons (made with almond paste or flour), they differ in texture and preparation. Unlike French macaroons, which are typically filled with ganache or buttercream, Mandelmakronen are a simpler meringue-style treat that focuses purely on the almond flavor. Their airy, crispy texture contrasts with the chewy center, making them light yet satisfying. Additionally, the use of egg whites and almond flour instead of whole almonds or almond paste gives them a unique, melt-in-your-mouth quality that sets them apart from other almond cookies.

Where Are Mandelmakronen Usually Served?

Mandelmakronen are a popular treat in Germany, particularly during the Advent season leading up to Christmas. They are often served at holiday parties, alongside other traditional German Christmas cookies such as Lebkuchen (gingerbread) and Spekulatius (spiced cookies). Their delicate texture and mild sweetness make them an ideal addition to a festive cookie platter. Outside of Germany, Mandelmakronen can also be found at German-themed bakeries and cafes around the world, especially during the winter months when people seek out holiday treats.

Interesting Facts About Mandelmakronen

The combination of egg whites, sugar, and almond flour makes Mandelmakronen naturally gluten-free and dairy-free, making them a perfect option for those with dietary restrictions.
Almonds have been used in sweets for centuries and were considered a symbol of good luck in many European cultures. Eating almond-based treats like Mandelmakronen during the holiday season was thought to bring prosperity for the coming year.
These cookies are also low in carbohydrates, especially if made with sugar substitutes, which makes them a popular choice for those following low-carb or ketogenic diets.
In some regions of Germany, Mandelmakronen are believed to have protective qualities and are sometimes hung as ornaments on Christmas trees to ward off evil spirits.

Conclusion

Whether you are baking them for Christmas or simply looking for a light, almond-flavored treat, Mandelmakronen offer a delightful balance of crunchy and chewy textures. Their simple yet elegant composition highlights the flavor of almonds, making them a timeless favorite in German baking traditions. The history, regional variations, and unique characteristics of these cookies help explain their enduring popularity and their cherished place in holiday celebrations.

FAQ about Mandelmakronen (Almond Meringues) Recipe

Store Mandelmakronen in an airtight container at room temperature for up to one week. For longer storage, you can freeze them. Place the meringues in a single layer on a baking sheet and freeze until solid, then transfer to a container or a freezer-safe bag. They can last up to three months in the freezer.

Almond flour is crucial for the texture and flavor of Mandelmakronen, but you can try using ground almonds as a substitute. Keep in mind that ground almonds may result in a slightly different texture, so you may need to adjust the amount used to achieve the right consistency.

Yes, you can omit the cinnamon if you prefer a more neutral almond flavor. Some people also use almond extract or vanilla extract as an alternative flavoring.

If your Mandelmakronen are flat, it could be due to under-whipped egg whites. Make sure the egg whites are beaten to stiff peaks before adding the sugar. Additionally, ensure that your mixing bowl and utensils are completely clean and free of any grease or oil, as this can affect the stability of the meringue.

Yes, you can reduce the sugar if you prefer a less sweet cookie. However, the sugar helps stabilize the meringue and contributes to the texture, so reducing it too much may affect the final result. If you want to make them lower in sugar, consider using a sugar substitute like erythritol or stevia, but be aware that this may also affect the texture.

Mandelmakronen can sometimes stick to parchment paper if they aren’t cooled quickly enough. After baking, carefully transfer the meringues to a wire rack to cool. If they are still sticky after cooling, you can use a flat spatula to gently lift them off the parchment paper.

It is generally recommended to use egg whites that are at room temperature, as they whip up more easily and hold more air. However, if you only have cold egg whites, you can still make the recipe, but they may take a little longer to reach stiff peaks.

If the batter is too runny, you can add a little more almond flour or ground almonds to thicken it. The consistency should be thick enough to hold its shape when scooped onto the baking sheet.

Comments

Maria Miller

12/21/2023 10:49:37 PM

Great and easy method to utilize extra egg whites: I included just 1/4 tsp cinnamon and a dash of mace. I plan to reduce the sugar by 1/4 cup next time and potentially increase the almond flour to around 1/2 cup based on the desired texture. These cookies are delicious, offering both crunchiness and a delightful chewy center. They provide a welcome change from my typical marzipan or Italian almond cookies when it comes to using up leftover egg whites.