Poppy-seed macaroons

Recipe by Andreas Müssauer, Café - Confectionery - Bakery Müssauer and "Thayataler Schokoladen Manufaktur", Waidhofen/Thaya.

Ingredients:

• 300 g icing sugar
• 200 g squashed poppy seeds
• 100 g Almonds, finely grated
• 230 g egg white (weighed)
• 100 g Granulated sugar

Cream:

• 200 g Single cream
• 200 g Chocolate, chopped
• 200 g plum jam
•  some cinnamon and rum

Preparation:

1st Mixture:
Mix 200 g icing sugar, 200 g poppy seeds and100 g almonds with 110 g egg whites.
2nd Mixture:
eat 120 g egg whites with 100 g granulated sugar until firm and add 100 g icing sugar by hand. Then fold in the 1st mixture, spoon onto baking paper and bake at 200°C for approx. 12-15 minutes and allow to cool.

Cream:
eat the cream, stir in the chocolate, let it cool down to room temperature, add the Powidl and cinnamon.