Almond Macarons with Dates

Ingredients

• 80 g dates
• 2 Eggs
• 40 g raw cane sugar (2 tbsp)
• 80 g ground almond kernels
• 0.5 tsp cocoa powder
• 1 pinch cinnamon
• 60 g amaranth pops

Instructions

1. 1.

   Halve the dates, pit them, and finely chop with a large knife.

2. 2.

   Separate the eggs. In a bowl, whisk the yolks with the sugar until creamy using a hand mixer.

3. 3.

   Whisk the whites into stiff peaks in another bowl.

4. 4.

   Fold the almonds, chopped dates, cocoa powder, pinch of cinnamon, and amaranth pops into the yolk mixture; gently fold in the meringue.

5. 5.

   Line a baking sheet with parchment paper and drop spoonfuls of batter onto it to make 24 small portions. Bake in a preheated oven at 150 °C (fan: 130 °C, gas: level 1‑2) for 25–30 minutes until dry.

6. 6.

   Remove and cool on a wire rack. Serve three macarons as one meal. Store the remaining macarons in an airtight container and consume within ten days.