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Poppy seed macaroons

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Ingredients for 1 servings:

  • 4 egg whites
  • 1 pinch of salt
  • 1 tbsp lemon juice
  • 150 g sugar
  • 1 pack of poppy seed cake
  • 300 g hazelnuts, ground
  • 150 g jelly, red (currant jelly)
  • powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

succeed easily

Beat the egg whites with salt and lemon juice until stiff peaks form. Gradually add the sugar and continue beating until the mixture is glossy, then fold in the poppy seed mixture and nuts. Transfer the mixture to a piping bag fitted with a serrated nozzle and pipe macaroons approximately 3 cm in diameter onto baking paper. Let the macaroons dry for 2-3 hours, then use a damp wooden spoon handle to make a small indentation in the top of each macaroon and fill it with a little redcurrant jelly. Bake at 180°C for approximately 15 minutes, then let cool and dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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