Whip the egg whites to egg whites, fold in the sugar until the mixture is firm and thick. Grind the almond kernels and add to the egg whites together with the finely grated lemon zest. Form about three tablespoons of the amount in a mug, mix with rosehip pulp and set aside. Using a spoon, place the remaining almond-egg white dough on baking sheets and score lengthwise with a pointed kitchen knife.
Fill the reserved rosehip mixture into the macaroons with a teaspoon and let everything sit together for about an hour. Then bake the cookies in the oven heated to 150 °C for about 15 minutes.
Rosehip pulp:
Rinse rose hips, remove flower buds and stems. Cut fruits in half and scrape out seeds. Soften fruit in a little water and mash with sugar in a 2:1 ratio. Rosehip puree freezes well, preferably in small portions.
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