Baisertupfer

Ingredients

• 3 egg whites
• 1 pinch salt
• 125 g powdered sugar
• 1 tsp Lime juice
• 2 tbsp ground hazelnuts
• 1 pinch cinnamon

Instructions

1. 1.

   Beat the egg whites with salt and lime juice until stiff peaks form, gradually adding powdered sugar and continuing to beat until the mixture is white‑glossy and holds peaks. Take 2 tbsp of the mixture and fold in nuts and cinnamon. Fill a piping bag fitted with a round tip with the meringue.

2. 2.

   Pipe small circles (about 3 cm diameter) onto parchment paper on a baking sheet, add a little nut mixture on top, and cover with a generous puff of meringue. Bake in a preheated oven at 100 °C for about 20–25 minutes. The meringues should remain slightly moist inside. Cool on a wire rack. Store in an airtight container. Pack into small cellophane bags for gifting.