Oatmeal Buckwheat Macarons with Apricots

Ingredients

• 80 g dried apricots
• 4 egg whites
• 1 pinch salt
• 1 tsp lemon juice
• 170 g powdered sugar
• 125 g fine oatmeal flakes
• 125 g buckwheat flour
• dried apricots (for garnish)

Instructions

1. 1.

   Preheat the oven to 150°C with upper and lower heat.

2. 2.

   Finely chop the apricots. Beat the egg whites with salt and lemon juice until very stiff. Gradually add powdered sugar while whisking, continuing until the mixture glows and forms peaks. Fold in oatmeal flakes, buckwheat flour, and chopped apricots into the meringue.

3. 3.

   Line one or two baking sheets with parchment paper. Fill a piping bag fitted with a round nozzle with the batter and pipe small mounds onto the sheet.

4. 4.

   Bake for 20-25 minutes, then remove from the sheet with the parchment and let cool.

5. 5.

   Serve as desired with sliced apricots.