Poppy Seed Macaroons

Whip the egg whites, lemon zest and juice until stiff, sift in the powdered sugar and continue to whip until the mixture is firm and glossy.

Pass the jam through a sieve and fold in. Carefully fold in almonds and poppy seeds.

Fill the mixture into a piping bag with a No. 6 nozzle and pipe into small 2.5 cm puffs onto baking sheets lined with baking paper. Let dry for 2 hours.

Then bake in the preheated oven at 150 °C on the 2nd rack from the bottom for 12-15 minutes. Remove from baking sheet with the paper, press half of the cookies in the center a bit with a wooden spoon handle and let cool on the paper.

Pass the jam through a sieve. Pour into a piping bag with a small nozzle. Fill the depressed cookies with the jam (except for a small remainder), place the other half on top.

Decorate with the remaining jam, top with the drained cranberries and let dry.

Dust with powdered sugar and store tightly closed.

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