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Whisk the egg white with a pinch of salt until it is stiff. Add the xylitol while continuing to whisk the egg white. You should get a glossy mixture that forms stiff peaks. Mix a tablespoon of the egg white mix with the quark. Then add to the remaining egg white, folding in the quark mix. Fold in the ground hazelnuts. Use a tablespoon measure to add small mounds of the meringue to the baking tray. Alternatively, use a piping bag. Leave space between each macaron, as they will spread while baking. Add a whole hazelnut to the center of each macaron. Bake for about 20 minutes. The macarons are done when they start to brown. Let cool completely before removing from the tray. If the macarons stick to the parchment paper, use a spatula to loosen them.
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