Summary

Ingredients

• 300 g powdered suar
• 5 egg whites
• 1 vanilla pod or
• 2 packs vanilla sugar
• 200 g marzipan
• 1 n.a. cinnamon
• 1 cardamom
• 1 shot amaretto
• 700 g almond (s), round
• 2 tablespoon quark

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Instructions

1. Beat the egg whites with the sugar very well. Add the pulp of the scraped vanilla pod or the vanilla sugar. Coarsely grate the marzipan on a kitchen grater and fold into the foamy mass.
2. Add the 2 tablespoons of quark (prevents the macaroons from hardening), the cinnamon, cardamom and the amaretto. Then fold in the almonds.
3. Use a teaspoon to put small heaps on the baking sheets. Important: When placing on the tray, the piles must not diverge. If this happens, add some almonds again. Bake all 3 trays at 125 ° C (convection) at once for about 50 minutes.