Elisen gingerbread with marzipan

Ingredients for 1 servings:

• 6 egg whites
• 330 g sugar
• 200 g marzipan paste
• 125 g apricot jam
• 5 g ammonium bicarbonate
• 375 g nuts, ground
• 125 g ladyfingers, crumbled
• 150 g flour
• 175 g candied orange peel
• 175 g candied lemon peel
• 10 g gingerbread spice
• 60 wafers, 50 mm diameter

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 55 minutes

Beat the egg whites with sugar until stiff. In a small bowl, combine the marzipan and jam, then stir in the baking powder. Combine the almonds, biscuit crumbs, flour, candied orange peel, candied lemon peel, and gingerbread spice in a large mixing bowl. Mix with the sugar and egg whites and marzipan jam. Cover and let stand overnight. The next day, use an ice cream scoop to place the batter onto the wafers and preheat the oven to 175°C. Bake the wafers on the middle rack for about 15 minutes. If desired, top with chocolate glaze.