Summary

Ingredients

• 200 g cranberries, dried
• 30 g iner, candied
• 140 g almond sticks
• 180 g suar
• 3 egg whites
• 1 teaspoon lemon juice
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 2 tablespoon flour
• wafers (50 mm)

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Instructions

1. Roughly chop 180 g of the cranberries and all of the ginger. Toast the almond sticks in a pan without fat until golden brown.
2. Beat egg white, lemon juice and salt until stiff. Gradually beat in the sugar and vanilla sugar. Carefully fold the flour, almond sticks, the chopped cranberries (180 g) and the chopped ginger loosely into the egg whites with a whisk.
3. Place the wafers on baking sheets lined with baking paper and place the macaroon mixture with 2 moistened teaspoons in a pile on the wafers (the mixture hardly spreads during baking, so cover the wafer as well as possible). Dip the teaspoons into the water again and again as needed. Finally, decorate each macaroon with 1 cranberry.
4. Bake the macaroons in an oven preheated to 125 ° C (top / bottom heat) for 12-15 minutes until they are slightly brown. If you really like the characteristic, fresh ginger taste, you can use a little more ginger.