For the macaroon mixture, dice the marzipan and mix it with the egg, egg white and sugar. Pour into a piping bag with a medium-sized star-shaped spout. Roll out the short pastry on a floured work surface 3-4 mm thin and cut out circles (approx. 5 cm Ø) with a round cookie cutter. Spread on 2-3 baking trays lined with baking paper. Spray macaroon mixture onto each cookie as a smooth edge, dotted edge or, if desired, squarely in a diamond shape.
Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Let the macaroons cool down. Warm the jelly separately. Spread the liquid jelly into the taler and allow to cool. (You can also use apricot jam instead of quince jelly, but you have to pass it through a sieve after warming it up and you also need a little more than for the jelly). Layer the macaroons in tins with greaseproof paper and store in a cool place
waiting time 30 minutes