Oatmeal macaroons with rosehip jam

Name: Oatmeal macaroons with rosehip jam
Cook time: 1 h
Total time: 1 h
Yield: 22
Ingredients: 125 g crunchy oats; 2 Protein (size M); 30 g sugar (approx. 2 tablespoons); 180 g H; 50 g ground almond kernels without skin; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 22

125 g crunchy oats
2 Protein (size M)
30 g sugar (approx. 2 tablespoons)
180 g H
50 g ground almond kernels without skin
baking paper

Directions

1
Lightly roast the oat flakes in a pan without fat. Take out immediately and let it cool down. Beat the egg white with the whisk of the hand mixer at the highest setting until stiff (firm to cut). Gradually fold in sugar and 100 g jam. Carefully fold in almonds and oat flakes. Line a baking tray (35 x 38 cm) with baking paper.
2
Spread the macaroon mixture with 2 teaspoons as small heaps on the baking tray. Then press a small depression into the macaroons with a round spoon handle. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 30 minutes. Fill the finished macaroons while still hot with the 80 g jam and let them cool on the baking tray for about 1 hour. Pack in tins, store in a cool and dry place
3
waiting time 1 1/4 hours