Macaroon stalks

Name: Macaroon stalks
Cook time: 30 min
Total time: 30 min
Yield: 30
Ingredients: 2 fresh protein (Gr. M); 1 TEASPOON Lemon juice; 150 g Sugar; 250 g ground almonds (without skin); 1-2 TABLESPOONS red jelly; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 30

2 fresh protein (Gr. M)
1 TEASPOON Lemon juice
150 g Sugar
250 g ground almonds (without skin)
1-2 TABLESPOONS red jelly
7-10 Tbsp Icing sugar
baking paper

Directions

1
Beat egg white and lemon juice until stiff. Whilst continuing to beat, add sugar and continue beating until it is completely dissolved. fold in almonds
2
Pour into a piping bag with a large perforated spout. Spray onto baking trays lined with baking parchment approx. 6 cm long strips. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 15 minutes. Let them cool down. Heat the jelly and drizzle 2 spots on each cookie with a spoon. Dust the biscuits with icing sugar