Nut macaroons with whole eggs

Ingredients for 1 servings:

• 250 g sugar
• 1 tbsp vanilla sugar
• 2 large eggs
• 40 g chocolate sprinkles
• 200 g hazelnuts, ground
• 50 g walnuts, chopped
• 70 g candied orange peel
• 1 tsp gingerbread spice
• 1 lemon(s), juice
• Baking wafers, approx. 60 pieces

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

crispy on the outside and soft on the inside

Beat the whole eggs with the sugar and vanilla sugar until frothy. Add the lemon juice and continue stirring. Gradually fold in the nuts, chocolate sprinkles, candied orange peel, and gingerbread spice – do not stir. Spread the wafers on a baking sheet and place small heaps of wafers on the wafers using 2 teaspoons. Bake in a preheated oven at 130°C (top/bottom heat) for about 20 to 25 minutes. The macaroons are ready when they are lightly browned on the outside and still slightly soft on the inside. If desired, you can cover the cooled pastries with a lemon and powdered sugar glaze.