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Cinnamon Almond Meringues
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Beaten egg whites and ground nuts are the base for dacquoise, a component of classic European pastry making. Fill the centers with your choice of controlled carb jam.
1/2 cup toasted almonds
10 packets sugar substitute
3 large egg whites, at room temperature
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
1/8 teaspoon cream of tartar
Heat oven to 200° F. Line a baking sheet with aluminum foil. In a food processor, chop nuts with sugar substitute until nuts are finely ground. In a large bowl, with electric mixer at high speed, beat egg whites until soft peaks form. Beat in cream of tartar and beat until stiff. Gently fold in nut mixture.
With a spoon, drop 8 evenly spaced mounds onto prepared baking sheet. Make a depression in the center of each with the back of the spoon.
Bake meringues on center oven rack 1-1/2 hours, until golden and very dry. Turn off oven and let meringues dry in oven until cool. Carefully peel meringues off foil.
Servings: 8
Carbohydrates: 3.5 grams
Net Carbs: 3 grams
Fiber: 0.5 grams
Protein: 3.5 grams
Fat: 8.5 grams
Calories: 101
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