Mini cake cookies

Ingredients for 1 servings:

• 6 egg whites
• 180 g cane sugar, fine
• 60 g spelt flour
• 60 g almonds, ground
• 120 g margarine (e.g. Thea)
• 90 g cooking chocolate
• 3 tbsp, heaped wholemeal spelt flour
• 1 pinch of cream of tartar baking powder
• Cake icing, white, with vanilla flavor
• Cake icing, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

perfect for leftover protein

Preheat the oven to 180°C fan/convection oven. Beat the egg whites with the brown sugar until frothy. Add the spelt flour and almonds. Melt the margarine and chocolate in a double boiler and add to the mixture. Mix everything thoroughly. Finally, fold in the 3 tablespoons of wholemeal spelt flour with the cream of tartar baking powder. Line a baking tray with baking paper and spread the mixture evenly. Bake on the middle rack at 180°C for about 25 minutes. Let the cake cool briefly. I cover the still-lukewarm cake with the white icing and cut the entire cake into small pieces before the icing has completely cooled and hardened, otherwise the icing will crack. You can then use the dark icing to create a pattern on the little cake biscuits.