3 white of egg
250 g sugar
250 g almonds
Peel of 1 lemon, untreated
3 table spoons Rosehip Preserve Extra
1. Whisk the white of egg to snow, stir in the sugar so long until you have received a firm and thick mass. Grind the almonds and fold them under the white off egg together with the grated lemon peel. Put approximately three table spoons of the mass in a cup.
2. Mix with Rosehip Preserve and put it aside. Place the rest of the almond-egg white-dough with the help of a spoon on paper-thin wafers and cut the cookies lengthwise with a sharp knife. Fill the rosehip mass with a tea spoon in the macaroons and let the whole thing steep for about an hour. Afterwards bake the cookies in the preheated baking oven at 150°C for approximately 15 minutes.
Company address: Industriestr. 11, 97437 Hassfurt
Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-960
E-Mail: export@maintal-konfitueren.de
Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960
E-Mail: duetsch-cerbone@maintal-konfitueren.de
Sonja Käb
Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960
E-Mail: kaeb@maintal-konfitueren.de
