Poppy seed macaroons

Ingredients for 1 servings:

• 100 g raisins
• 2 egg whites
• 100 g sugar
• 1 packet of vanilla sugar
• 1 tbsp cream stiffener (San Apart from Küchle)
• 70 g walnuts, chopped
• 100 g poppy seeds, ground
• 2 tbsp flour
• 25 wafers
• 50 g chocolate, white
• 4 tbsp rum
• Raisins for decoration
• Poppy seeds, ground, for sprinkling

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

enough for about 30 pieces

Drizzle the raisins with rum and let them soak. Beat the egg whites with the sugar, vanilla sugar, and San Apart until creamy. Stir in the raisins and walnuts. Mix the poppy seeds with the flour and whisk this mixture into the beaten egg whites. Preheat the oven to 180°C (top and bottom heat). Place the wafers on a baking tray lined with baking paper. Using two teaspoons, place small heaps of batter onto the wafers, dipping the teaspoons in cold water every now and then. Place the tray in the oven and bake for about 15-20 minutes. Then let it cool. Melt the chocolate glaze in a water bath and drizzle the macaroons with it. Sprinkle each cookie with poppy seeds and decorate with a raisin.