Plum Poppy Seed Macaroons




Rating: 3.85 / 5.00 (61 Votes)


Total time: 45 min

Ingredients:









For filling:



For tuning:



Instructions:

For the plum-poppy seed macaroons, boil the dried plums with milk, add the poppy seeds, allow to steep for a while and cool.

Beat egg whites with sugar until very stiff. Take a pastry card full of it and stir well into the poppy seed mixture.

Mix remaining beaten egg whites, poppy seed mixture, hazelnuts and cinnamon with a wooden spoon. Fill into a piping bag with a smooth nozzle and pipe small bushels onto a prepared baking sheet. Bake in the preheated oven at 160 to 170 °C for 11 to 13 minutes until light.

Spread half of the cooled plum-poppy seed macaroons with jam on the underside and assemble with the other half. Dip in chocolate glaze if desired.

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