Elisenlebkuchen 're the favorite place of my husband, my favorites this year, but this Mohnmakronen!
These cookies are really nice and soft, slightly nutty-mohnig and fruity. Pleasant bite to get through the chopped almonds ... Mohnmakronen
100g raisins 4 tablespoons rum
100 2 egg whites 1 tablespoon vanilla sugar gr.Zucker
1 tablespoon cream stabilizer
70 gr chopped almonds 100 gr
ground poppy seeds 2 tablespoons flour
about 25 wafers, diameter 5 cm
50 g white chocolate
100g raisins 4 tablespoons rum
100 2 egg whites 1 tablespoon vanilla sugar gr.Zucker
1 tablespoon cream stabilizer
70 gr chopped almonds 100 gr
ground poppy seeds 2 tablespoons flour
about 25 wafers, diameter 5 cm
50 g white chocolate
the oven to 160 ° preheat, soak the raisins in the rum and heat briefly in the microwave, but do not boil.
the egg whites with the sugar and whip it open to a creamy egg whites. The poppy with the flour and the beaten egg whites lift (pour off excess rum) at the end of the raisins and stir in the chopped almonds.
painting with a teaspoon of the compound on the wafer and approximately 20 min. bake. After cooling
coat with white chocolate. I had it folded from a spray wax paper bag and sprinkled on the chocolate macaroons, then the chocolate is not too thick ...
the egg whites with the sugar and whip it open to a creamy egg whites. The poppy with the flour and the beaten egg whites lift (pour off excess rum) at the end of the raisins and stir in the chopped almonds.
painting with a teaspoon of the compound on the wafer and approximately 20 min. bake. After cooling
coat with white chocolate. I had it folded from a spray wax paper bag and sprinkled on the chocolate macaroons, then the chocolate is not too thick ...
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