FOR 40 PIECE
► 100 g poppy seeds | 4 Egg whites
1 Teaspoon lemon juice 150 g of sugar
100 g gem. Hazelnuts 1/2 Teaspoon cinnamon
2 Msp. cardamom
200 g dark chocolate couverture 150 g plum jam
1 TL Rum (at will)
© Preparation: 50 Min.
© baking time: 20-25 Min.
► Approx.: 80 kcal
11 Preheat the oven to 150 ° (Circulating air 140 °). Grind poppy seeds. Beat egg whites with lemon juice until very stiff. Sprinkle in sugar. Poppy, nuts, Fold in the cinnamon and cardamom. Pour the mixture into a piping bag with a perforated nozzle and squirt small heaps onto the tray. In the oven (Not) 20-25 Min. to bake.
2 | Let the couverture melt. Stir plum jam with rum until smooth and each 2 Put the cooled macaroons together with it. Dip half in couverture and allow to dry well.