Gingerbread macaroons

Ingredients for 1 servings:

• 8 milk rolls
• 150 g sugar
• 1 pinch of salt
• 3 eggs
• 300 g hazelnuts, ground
• 2 packs of flavoring (Christmas flavoring) or 1 pack of gingerbread spice
• 1 organic lemon(s), zest
• 100 ml milk
• 1 pack of cream of tartar baking powder
• 100 g brittle, candied lemon peel, candied orange peel or raisins, also mixed, as desired
• Baking wafers, 70 mm
• possibly dark chocolate coating

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Roughly tear the milk rolls into the Thermomix mixing bowl and chop for about 10 seconds on the turbo setting. Add the remaining ingredients for the dough and mix everything on level 4 for about 2 minutes. This will further chop up any brittle or candied lemon peel, etc. If you don’t want to do this, mix the dough first and then add these ingredients at the end using the reverse function on the TM5. Fill the sticky mixture into a piping bag with a large piping bag. Place the piping bag in the middle of a wafer and, WITHOUT! pulling it up, pipe the mixture onto it until it covers about 2/3 of the wafer and is about 1-1.5 cm thick. Bake the gingerbread macaroons in a preheated oven at 170°C (top/bottom heat) for 20-25 minutes until golden brown, depending on the oven. The cooled gingerbread can be decorated/covered with dark chocolate coating, but this is optional. If you don’t have a Thermomix or similar, you can also prepare the milk rolls in another food processor.