John Myers
Ingredients for 1 servings:
- 113 g protein
- 370 g walnuts, ground
- 270 g powdered sugar
- 300 g raspberry jam
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Mix the ground walnuts with the sugar. Beat the egg whites until stiff, pour over the dough and mix. Preheat the oven to 150°C (fan). Double up a piece of aluminum foil the length of a casserole or cake tin to make a 7cm wide dish and line the dish with it. Spread the macaroon mixture into the prepared aluminum foil dish and make a groove lengthwise in the middle. Bake in the preheated oven on the middle rack for about 5-10 minutes. When it has started to stick a little, trace the groove (e.g. with a wooden spoon) and repeat after about 20 minutes. If necessary, trace the groove a third time. The total baking time is 35-40 minutes, until the dough is still soft on the inside but crispy on the outside. In the meantime, heat the jam and when the macaroon mixture comes out of the oven, fill it directly into the groove. Let them cool and cut them into small pieces just before eating. This prevents the cookies from drying out and keeps them nice and soft on the inside and crispy on the outside. These macaroon slices are an absolute highlight on our Christmas cookie plate!
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