Stuffed Christmas froths

Grind the almonds in the food processor.

In a clean bowl, whisk the egg whites with the hand mixer.

Add the icing sugar bit by bit.

Continue to beat until the protein shines and becomes firm.

Fold the almond mixture through until it becomes a uniform mixture, this can take a minute.

Put the batter in the piping bag and spray (for twenty to twenty-five meringues) fifty rolls of bread of two to three cm (make sure they are all the same size) on the baking trays.

Make sure there is sufficient space, because the bread rolls out something else.

Allow these circles to dry for 30 minutes at room temperature.

This results in a thin film on the meringues, which means that they do not burst open during baking.

Preheat the oven to 150 ° C.

Put the first baking sheet in the middle of the oven and fry the meringues fifteen to twenty minutes until they are firm, they should not color.

Let the foam on the baking sheet cool down.

Bake the second half of the foam on the second baking sheet.

Brush half of the meringues with a layer of jam and press another foam.