John Myers
Contents
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Ingredients
Almond meringue No. 1:
- 1 piece Egg white, foamed
- 1 tsp Icing sugar or sugar substitute powder [e.g. Stevia rebaudiana]
- 2 tbsp Almond leaves, crumbled 3 times with a knife
- 3 drops Bitter Almond Flavoring
Almond meringue mass No. 2:
- 1 piece Egg yolks, foamed
- 1 tsp Icing sugar or sugar substitute powder [e.g. Stevia rebaudiana]
- 2 tbsp Ground almonds
- 3 drops Lemon flavor
- 1 tsp Lemon zest
- 1 tbsp Milk
Other doughs for the pan:
- Puff pastry, cookie dough, cake batter, gingerbread batter, bread roll batter,
- In principle, pancake batter etc. can also be used
Instructions
in advance:
- The almond meringue mass [reminiscent of macarons or amerettini] is mainly made without flour and only with almonds, egg, sugar or sweetener and various additives. Raising agents are not used, otherwise the mass / dough will be too soft when released from the mold. The best thing to do is to make small quantities, depending on the shape.
- One chicken egg is separated and is enough for both masses. Essentially foam up the egg portion briefly, add sweetener. Chop and add the almonds and add the flavor. Mix everything well as a batter.
Bake in the form:
- Now pour the mixture onto the latex mold or pour in with a spoon. Use a scraper to smear excess into the remaining cavities, otherwise remove the rest. 10 minutes at least at 180 ° C or a little more as required, it depends on the shape and the mixture or the dough.
Detach from the form:
- It is advisable to first coat the mold with a little oil as a release agent, this will make it easier to remove. Do not use sharp objects to avoid breaking the shape. Carefully place the finished biscuits on a flat plate surface or a plastic board to cool down.
Match with:
- Coffee and tea preparations, as well as desserts and ice cream.
Note:
- Time consumption within a week is the order of the day.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 5.6gProtein: 13gFat: 26.9g
