Cinnamon hearts with candied orange

light

1.

Sieve powdered sugar. Beat the egg whites with the whisk of the hand mixer until stiff. Beat in powdered sugar, tablespoon at a time. Remove 6 tablespoons (approx. 130 g) of protein mass and mix with orange fruit.

2.

Stir in the remaining meringue mixture with the hazelnuts, vanilla sugar, cinnamon and rum. Sieve some powdered sugar onto a work surface and roll out the hazelnut dough 1/2-1 cm thick. Approx. Cut out 50 hearts and place on two baking sheets lined with baking paper.

3.

Knead the leftover dough together again and again and roll out again. Brush hearts with orange meringue. Bake in the preheated oven (electric stove: 150 ° C / gas: level 2) for 18-20 minutes. Let cool on a wire rack.

4.

Meanwhile from theCut out small hearts as desired. Warm the jam and strain it through a sieve. Spread the orange hearts with jam and stick on the cinnamon hearts. Let dry.

5.

Store hearts in tightly sealable cans in a cool, dry place.