Swallow Nests with Macaroon Wreath

Stir the butter and sugar until hearty. Beat in the egg and sift the flour over it. Add salt and juice of one lemon and knead into a smooth shortcrust pastry. Rest the dough in the refrigerator, then roll out on floured surface.

Cut out round cookies.

For the macaroon mixture, stir the egg whites with sugar and almond kernels in a saucepan over low heat until well combined. It must not make or become too firm! Cool the macaroon mixture a little and fill into a piping bag. Using a medium sized star nozzle, pipe rings onto the cut out cookies. Put a tsp of jam in the center of each. Bake at a good medium heat. Cool.

Baking time: 15-20 min. Temperature: 150 degrees -180 degrees

These cookies get better with time. They should be baked long before the feast!

We wish you good luck!

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