Hazelnut Macaroons

Preheat the oven to 150 °C fan (conventional oven: 175 °C) and line a baking sheet with parchment paper.

Roughly cube the marzipan and separate the egg.

In a bowl, mix the marzipan, ground hazelnuts, cornstarch, egg white and powdered sugar to a smooth, pipeable mixture.

Fill the mixture into a piping bag fitted with a star tip and pipe about 30 small mounds with spacing onto the parchment paper.

Press a small indentation into each mound using the handle of a wooden spoon.

Beat the egg yolk and gently brush the macaroons with it.

Bake the macaroons for 12–15 minutes until they are golden.

Remove the macaroons from the sheet and let them cool completely on a wire rack.

Briefly warm the strawberry jam until it is smooth and easy to spread.

Place a dollop of jam into each indentation and let the macaroons dry.