Mannheim dirt

Ingredients for 25 servings:

• 100 g marzipan – raw mass
• 100 g hazelnuts, ground
• 100 g ground almonds
• 100 g ladyfingers, crumbled
• 100 g candied orange peel, finely chopped
• 30 g flour
• 10 g cocoa powder, slightly defatted
• 10 g gingerbread spice
• 10 g ground cinnamon
• 5 g clove(s), ground
• 50 ml whipped cream
• 150 g protein
• 150 g sugar
• 100 g light chocolate coating
• 100 g dark chocolate coating
• wafers

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

a macaroon pastry from Mannheim

Mix the marzipan mixture, nuts, almonds, ladyfingers, candied orange peel, flour, spices, and cream thoroughly with your hands, crumbling the marzipan. Whisk the egg whites with the sugar until stiff peaks form and then fold them into the nut mixture with a wooden spoon. Using a piping bag fitted with a 10-inch nozzle, pipe the mixture onto 25-30 5-cm wafer papers and let them dry for 5 hours. Bake in a preheated oven at 200°C (400°F) on the second shelf from the bottom for 10 minutes on the grill rack, then let them cool completely. Melt the chocolate coating in a water bath and coat the macarons with it. The macarons will keep in a sealed container for about 2-3 weeks. This is the original recipe. I found the spices a bit too overpowering, so I reduced the amount to about 2 teaspoons the second time.