Poppy seed macaroons

Ingredients for 40 servings:

• 120 g walnuts, finely chopped or ground
• 40 walnuts, halves for garnishing
• 100 g marzipan – raw mass
• 4 egg whites
• 1 tsp lemon juice
• 1 pinch of salt
• 120 g sugar
• 80 g poppy seeds, grind with a poppy seed mill
• 40 wafers, 50 mm diameter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Grind the walnuts. Grind the blue poppy seeds and mix them into the ground walnuts. Now coarsely grate the marzipan mixture and occasionally fold it into the poppy seed and walnut mixture using a whisk to prevent the marzipan shavings from sticking together. Next, beat the egg whites, lemon juice and a pinch of salt with the whisk attachment of a hand mixer until stiff peaks form. Gradually add the sugar and continue beating for 5 minutes. Carefully fold the beaten egg whites into the poppy seed, walnut and marzipan mixture. Meanwhile, line baking trays with approx. 35-40 baking wafers (50 mm Ø). Now use 2 teaspoons to place the mixture in small heaps on the wafers (approx. 1 heaped teaspoon). Top each with 1 walnut half. Place the baking trays, one after the other, in the oven for approx. 20 minutes until golden brown. Baking time: approx. 20 minutes Electric oven: top and bottom heat approx. 150°C (preheated), fan oven approx. 120°C