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Whisk the egg whites with a pinch of salt until stiff. Scrape out the vanilla pulp and mix it into the egg whites. Add the powdered xylitol. Your egg whites should turn glossy and form stiff peaks. In a separate bowl, mix the remaining ingredients. Fold in half of the egg whites. Fold in the remaining egg white. Be careful to keep the dough as fluffy as possible. Line a baking tray with parchment paper. Using two teaspoons, form quenelles and gently transfer them to the tray. The quenelles will spread a bit, so leave enough space. Bake for about 18 minutes and let cool completely.
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