Muskatnockerln - Nutmeg Macaroons Recipe
Muskatnockerln - Nutmeg Macaroons
Flavors of Austria
Total time: 1hr to 2hr

Prep. time: 15 minutes + 1 hour resting time
Baking time: 5 minutes per pan

Difficulty: Easy
Chef's Note

Store in a metal cookie tin.

For about 30 macaroons

- 3 eggs
- 130 g (5 oz.) golden granulated sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. Nutmeg
- 2-3 tbsp. flour
- 150 g (5 oz.) powdered almonds
- 150 g (5 oz.) powdered hazelnuts
- 150 g (5 oz.) glazing chocolate
- 3 tbsp. flaked almonds for decoration
  1. Beat together the eggs and sugar until thick and foamy.
  2. Combine the spices, flour and ground nuts; add by spoonfuls to the egg mixture.
  3. With a moistened spoon, form small mounds of the batter; place on parchment paper and let rest one hour at room temperature. Bake in a preheated 220° C (425 ° F) oven for approximately 5 minutes.
  4. Glaze half of each cooled macaroon with melted chocolate and decorate with the flaked almonds.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up