Cream rings with macaroon topping

Ingredients for 1 servings:

• 250 g butter
• 100 g cream, sweet or crème fraîche
• 125 g sugar
• 500 g flour
• 3 egg whites
• 250 g sugar
• 375 g ground almonds or hazelnuts

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

from grandma, for about 50 rings

Makes approximately 50 cream rings. For the dough, knead the butter, cream/creme fraîche, flour, and sugar into a smooth dough. Wrap in foil and chill for a few hours. For the macaroon mixture, beat the egg whites until stiff and stir in the sugar. Stir in the almonds/nuts using a food processor. The mixture will be very firm. Preheat oven to 160 degrees Celsius (320 degrees Fahrenheit). Roll out the dough to a thickness of 5 mm and cut out rings approximately 7 cm in diameter. Shape the macaroon mixture using a food processor or meat grinder (star attachment for shortbread cookies). Place macaroon strips on the rings. Bake for 15-20 minutes. Notes: If you don’t have a machine, you can roll the macaroon mixture by hand, but it won’t look as pretty. If you don’t have a food processor, you can use just 250 g of nuts and a piping bag (which is easier to pipe, of course), but the mixture will then spread a little during baking.