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
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