12 Serves
87 Mins
Sift the almond flour and powdered sugar together into a large bowl to ensure a smooth texture for the shells.
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PalestinianVitamin 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 until foamy, then gradually add granulated sugar, beating until stiff, glossy peaks form.
Gently fold the dry ingredients into the meringue until the batter reaches a lava-like consistency.
Transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with a silicone baking mat.
Let the shells rest until a skin forms, then bake in the oven until set.
12
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