Marzipan macaroons

Ingredients for 1 servings:

• 400 g marzipan (raw mass)
• 2 egg whites
• 50 g almonds, peeled, grated
• 2 tsp lemon juice
• 2 tbsp powdered sugar
• 200 g almond(s), chopped

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

similar to Bethmännchen, but rolled in chopped almonds

Cut the marzipan into small pieces and mix them in a food processor with the egg whites, lemon juice, and sugar until smooth. This may take 10 minutes. Depending on the size of the eggs, add enough ground almonds until the dough has the consistency of any macaron dough. Then scoop out small balls with 2 teaspoons, shape them into slightly compact pieces, and then place them in a deep dish with the chopped almonds. Roll them in the flour and shape them into a slightly rounder shape. Place them on a baking sheet lined with baking paper, leaving some space between them—they will hardly spread apart, though. Bake in a preheated oven at 160°C fan/convection oven (175°C top/bottom heat) for about 12 to 15 minutes, until the almonds appear lightly browned. Once cooled—perhaps while still lukewarm—immediately transfer them to a sealed container to prevent them from drying out and keep them moist.