Almond and cinnamon balls

  • 3 protein (size M)
  • 1 pinch Salt
  • 250 g Icing sugar
  • 1 packet Bourbon vanilla sugar
  • 1 EL Cinnamon
  • 350 g skinless ground almonds
  • 1 EL flour
  • 50 piece (s) Almonds with skin
  • baking paper
90 minutes
easy
1.
Beat the egg white and a little salt with the whisk of the hand mixer until stiff. Gradually pour in the powdered sugar and vanilla sugar, stirring constantly. Cover and set aside a cup of the meringue mixture (approx. 1/3 of the amount).
2.
Work the cinnamon, ground almonds and flour under the remaining meringue. Shape walnut-sized balls and place on 2 baking sheets lined with baking paper. Using a teaspoon, put a small dollop of the reserved meringue on each ball.
3.
Top with an almond. Let the cinnamon balls dry for about 2 hours at room temperature. Bake in a preheated oven (electric stove 150 ° C / gas: level 1) for 20-25 minutes. Makes about 50 pieces.
1 portion approx:
  • 70 kcal
  • 290 kJ
  • 2 g protein
  • 4 g fat
  • 6 g carbohydrates

0 Comments

Leave A Comment