Espresso Sticks

Line a baking sheet with parchment paper and prepare a piping bag fitted with a small, plain tip.

Whip the egg whites in a fat-free bowl until stiff, then slowly sprinkle in the sugar until the mixture is glossy.

Carefully fold in the ground hazelnuts, vanilla sugar and instant espresso powder.

Pipe about 30 sticks (approx. 6 cm) onto the parchment paper.

Let the sticks dry overnight in the oven at 50 °C, leaving the oven door slightly ajar.

Allow the sticks to cool completely.

Spread sour-cherry jam on the underside of half the sticks and sandwich them together with the remaining sticks.

Warm the chocolate glaze, dip the sticks diagonally and let the glaze set.