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.
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
waiting time 1 1/4 hours