Data
Your
Eat
Data
Your
Eat
Recipe Search
(current)
Login
translate
Language
Select Language
×
deutsch
English
Send Feedback
×
Screenshot:
You must be logged in to create a new food.
×
arrow_back_ios
add
new food item
add
new recipe
deutsch
English
We will automatically update the allergens when you save this food.
public
public
unlisted
link
private
lock
You must set a sharing mode.
Is this a recipe, which you want to use as an ingredient to other recipes?
An example would be a pie crust, which is used in many recipes with different fillings.
yes, it's a basic recipe
no
Which categories does this recipe fall into?
Breakfast
Drink
Starter
Salad
Soup
Side
Main
Sauce
Snack
Dessert
Baked Good
Raw
Meal Prep
Ingredients
for
servings
Describe one serving (optional):
Weight:
Weight:
Vol:
Volume:
Preferred unit kind:
Preferred unit kind:
servings
weight (g, oz)
volume (tsp, ml, cup)
Supported measures:
piece, gram (kg, g, mg), liter (l, ml), pound (lb), ounce (oz), quart (qt), pint (pt), cup, tablespoon (tbsp), teaspoon (tsp), pinch, drop
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
add
new group of ingredients
Preparation instructions
Temp:
Temperature:
Whisk the egg whites with a pinch of salt until they are stiff. Add the xylitol while continuing to whisk the egg whites. You should get a glossy mixture that forms stiff peaks. Scrape out the vanilla pulp and add it together with the lemon and orange zest and bitter almond aroma to the egg whites. In a separate bowl, mix the dry ingredients: ground almonds, almond flour and cinnamon. Add the dry ingredients to the meringue, folding them in to retain as much volume as possible. For each cookie, form a dome from 1 tablespoon of dough and transfer it to the baking tray. Alternatively, use a piping bag. Tip: I like to scoop out the dough with a tablespoon measure. Dust the spoon with almond flour before scooping each time, so that the dough doesn't stick as much. Slap the dough onto your hand and you will get cookies that are all the same size and have a nice dome shape. Bake for about 25 minutes. Let cool completely before removing from the tray.
Nutrition Facts
We will automatically determine the nutrition facts when you save this recipe.
Save recipe