Stir marcipan and sukker with a mixer. Pour the eggwhites slowly into the mixture and add licorice syrup to it. Separate the dough into small pieces of 40 g and shape them to a rim. Sprinkle the pieces with licorice powder and bake them at 230 ° C with upper and under heat for approx. 10 minutes. Let the cake pieces cool and thereafter, dip them in white chocolate and dried raspberries.