| 2 (ea. 1.16 oz) | Egg white, large | |
| 1 pinch | Salt, Kosher salt, table salt | |
| ⅔ cup 1 tsp | Erythritol, powdered | |
| 1 (ea. 0.04 oz) | Vanilla, pod or bean | |
| ½ tsp | Lemon zest, peel | |
| ½ tsp | Orange zest, peel | |
| 4 drops | Bitter Almond Aroma | |
| 2⅜ cups | Almonds, ground | |
| 1 tsp | Almond Flour, partially de-oiled | |
| ½ tsp | Cinnamon, ground | |
| 14.91 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:0.53 oz (calculated)Notes: 1 cookie, about 1 tablespoon
- Temperature: 266 °F
- 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.
- Calorie count49 kcal
- % of calories by macros
Fat 71.4 % 35 kcal 4 g Net Carbs 6.1 % 3 kcal 0.7 g Sugar Alcohols 2.0 % 1 kcal 4.5 g Dietary Fiber 4.1 % 2 kcal 1.1 g Protein 16.3 % 8 kcal 2 g - Approx. WW SmartPoints™1.4
- Cholesterol 0 mg
- Sodium 9.3 mg
- Fat 4 g
- Saturated Fat 0.3 g
- Trans Fat 0 g
- Carbohydrates 6.3 g
- Dietary Fiber 1.1 g
- Total Sugars 0.4 g
- Added Sugar 0 g
- Sugar alcohols 4.5 g
- Protein 2 g
- Calcium 22.7 mg
- Iron 0.3 mg
- Magnesium 21.9 mg
- Potassium 63 mg
- Zinc 0.3 mg
- Vitamin A (Retinol Equivalents) 0 mcg
- Vitamin B12 0 mcg
- Vitamin C 0.1 mg
- Folate 3.6 mcg
- Folic Acid 0 mcg