Cranberry – Ginger – Macaroons

Ingredients for 1 servings:

• 200 g cranberries, dried
• 30 g ginger, candied
• 140 g almond sticks
• 180 g sugar
• 3 egg whites
• 1 tsp lemon juice
• 1 pinch of salt
• 1 packet of vanilla sugar
• 2 tbsp flour
• n. B. Wafers (50 mm)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

makes about 45 pieces

Roughly chop 180g of the cranberries and all of the ginger. Roast the almond slivers in a dry pan until golden brown. Beat the egg whites, lemon juice, and salt until stiff peaks form. Gradually beat in the sugar and vanilla sugar. Carefully whisk the flour, almond slivers, the chopped cranberries (180g), and the chopped ginger into the beaten egg whites. Place the wafers on baking sheets lined with baking paper and place the macaron mixture in small heaps on the wafers using 2 moistened teaspoons (the mixture hardly spreads during baking, so cover the wafers well if possible). Dip the teaspoons in water as needed. Finally, decorate each macaron with 1 cranberry. Bake the macarons in an oven preheated to 125°C (top/bottom heat) for 12-15 minutes, until lightly browned. If you really like the characteristic, fresh ginger flavor, you can use a little more ginger.