Rosehip Macaroons

For the rosehip macaroons, beat egg whites with lemon juice until white, then slowly add powdered sugar. Continue beating until stable white peaks are formed.

Take about 4-5 tablespoons of this mixture and fill into a piping bag with a small nozzle. (You can also use a freezer bag with a small corner cut off).

Fold the nuts and the rosehip jam very carefully into the remaining mass. Pour this mixture into a piping bag as well, only this time with a slightly larger nozzle.

With this, pipe 4 cm dots onto a baking tray lined with baking paper (makes 2 trays ). With a damp finger, flatten the tip a bit and squirt a small white cap of reserved mass on each mound.

Cool well for about 2-3 hours, then bake at 150 degrees on the middle shelf for about 20-25 minutes (convection oven 140 degrees). Let cool well and seal airtight.

Preparation Tip:

So vitamins taste especially good in winter. The rosehip macaroons can also be made with almonds.

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