Summary

Ingredients

• 5 egg yolks
• 160 g powdered suar
• 1 pinch (s) salt
• 1 shot rum
• 250 g hazelnuts, (roasted, finely round)
• 30 wafers

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Instructions

1. White egg yolks with powdered sugar and salt - stir until frothy. Finally add the rum. Carefully fold in the lightly roasted hazelnuts with a wooden spoon.
2. Put small heaps on the wafers with a spoon. Bake at 160 ° C for about 15 minutes.
3. The macaroons can also be baked without wafers. Then dip the base in cake icing and place on baking paper.
4. Store the egg yolk macaroons in a sealable container, they will soften after 8-10 days and can be served.