Rosehip macaroons

Name: Rosehip macaroons
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 2 Protein; 7-10 Tbsp (size M); 150 g Sugar; 1/2 TABLESPOON Lemon juice; 200 g shelled, ground almonds; 2-3 TABLESPOONS Rose hip jam (health food store); 2 TABLESPOONS Icing sugar for dusting

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

2 Protein
7-10 Tbsp (size M)
150 g Sugar
1/2 TABLESPOON Lemon juice
200 g shelled, ground almonds
2-3 TABLESPOONS Rose hip jam (health food store)
2 TABLESPOONS Icing sugar for dusting

Directions

1
Beat the egg whites until very stiff, adding the lemon juice. Add the sugar while stirring. Remove 3 tablespoons of the foam and set aside. Add the almonds and 1 tablespoon of jam to the rest of the mixture. Pour the dough into a piping bag with a perforated spout and squirt onto two baking trays lined with baking paper approx. 6 cm long strips.
2
Using the perforated spout, squirt 2 dots of the remaining foam onto each strip. Pour some jam into each of these spots. Bake the macaroons on the baking trays in a preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes one after the other. Let them cool down and dust with icing sugar