12 Serves
89 Mins
Sift the almond flour and powdered sugar together into a large bowl to ensure a smooth shell texture.
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Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
36 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
63 mg / 1,250 mgPotassium
217 mg / 4,700 mgSodium
161 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
35 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Whisk the egg whites with granulated sugar until stiff, glossy peaks form to create the meringue base.
Gently fold the black sesame paste into the dry ingredients, then incorporate the meringue using a spatula until the batter reaches a lava-like consistency.
Transfer the batter into a piping bag and pipe small, uniform circles onto a baking sheet lined with a silicone baking mat.
Let the shells rest until a skin forms, then bake in a preheated oven until set and crisp.
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