12 Serves
66 Mins
13 g
44 g
6 g
Sift the almond flour and powdered sugar together into a large bowl to remove any lumps.
Ingredients, vitamins, and health benefits
Almond Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
50 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
75 mg / 1,250 mgPotassium
239 mg / 4,700 mgSodium
185 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
40 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a separate bowl, whisk the egg whites and granulated sugar until stiff peaks form to create a stable meringue.
Gently fold the dry ingredients into the meringue until the batter reaches a lava-like consistency.
Transfer the batter into a piping bag and pipe small circles onto a baking sheet lined with parchment paper.
Bake the shells in a preheated oven until set and slightly crisp, then allow them to cool completely before filling with caramel sauce.
Powdered Sugar
Granulated Sugar
Egg White
Caramel
Vitamin A
1 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
50 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
75 mg / 1,250 mgPotassium
239 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
40 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
30
g50
g35
g
ChineseZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g