Poppy seed macaroons with plum filling

Ingredients for 70 servings:

• 200 g poppy seeds, ground (not poppy seed flour)
• 100 g hazelnuts, ground
• 1 tsp cinnamon
• ½ tsp clove(s), ground
• 1 tsp lemon(s) – zest, thinly grated untreated
• 1 pinch of salt
• 200 g marzipan – raw mass
• 200 g sugar
• 7 eggs, including the egg whites (weight class 3)
• 100 g plum jam
• 150 g semi-sweet chocolate coating
• 100 g cake icing, dark
• 80 g white chocolate coating

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Total time approx. 3 hours

Mix the poppy seeds with the nuts, cinnamon, cloves, lemon zest, and salt. Knead the marzipan and sugar, gradually adding the egg whites (no lumps should form!). Stir the poppy seed mixture into the marzipan mixture, let it stand for 30 minutes, and stir again. Using a teaspoon or a No. 7 piping bag, place approximately 140 hazelnut-sized heaps, 4-5 cm apart, onto baking sheets lined with baking paper. Bake on the second rack from the bottom at 180 degrees (gas mark 2-3, fan oven 12-15 minutes at 150 degrees) for 15-18 minutes. Remove the pastries from the baking sheet using the paper and let cool. Remove the macaroons from the paper, spread half of the flat side with plum jam, and place the remaining macaroons on top. Melt the dark chocolate with the cake icing in a bain-marie, dip the macaroons halfway into the sides, wipe them off the sides of the baking sheet, and let them dry. Sprinkle or pipe fine lines of melted white chocolate onto the macaroons and let them set.