Poppy Seed Marzipan Macaroons

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

Coarsely dice the marzipan. Separate the egg and put the egg white and yolk aside separately.

In a bowl, mix marzipan, ground poppy seeds, cornstarch, egg white and powdered sugar thoroughly until a pliable mixture forms.

Using two teaspoons, place about 30 small mounds onto the parchment paper.

Beat the egg yolk and gently brush it onto the dough mounds.

Bake the macaroons in the preheated oven for 12–15 minutes until they take on a light color.

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

Roughly chop the milk couverture and melt it in a hot water bath.

Using a fork, dip the macaroons into the couverture so they get a chocolate base, then place them on parchment paper.

Let the couverture dry until the chocolate base is set.