Raspberry Hazelnut Macaroons

Nobody can resist these hazelnut macaroons. And when they are filled with raspberry jam, there is no way around.

Ingredients for 40 macaroons:

2 egg white

170 g (1 ½ cups) powdered sugar

200 g (1 cup) ground hazelnuts

1 packet of vanilla sugar

raspberry jam

Directions:

1. Beat the egg whites until stiff. Add the icing sugar and vanilla sugar and stir until the sugar has dissolved. Carefully mix in the hazelnuts.
   
   
2. Preheat the oven to 150°C (300°F).
   
   
3. Roll small balls out of the dough and place them a baking tray covered with Blechrein Black.
   
4. With the end of a wooden cooking spoon, press a small hole into the dough balls.
   
   
5. Bake the hazelnut macaroons for about 15 minutes. Heat the raspberry jam in a saucepan and fill it in hole of the macaroons.
   
   
6. Dust with powdered sugar.
   
   

baked on Blechrein Trend