12 Serves
76 Mins
Sift the almond flour and powdered sugar together into a large mixing bowl to ensure a smooth shell texture.
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Vitamin B2
1 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
10 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
304 mg / 4,700 mgSodium
216 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
39 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Whisk the egg whites in a clean bowl until soft peaks form, then gradually add granulated sugar until stiff, glossy peaks are achieved.
Gently fold the dry ingredients into the meringue until the batter reaches a lava-like consistency, then transfer to a piping bag.
Pipe small circles onto a baking sheet lined with parchment paper and let them rest until a skin forms on the surface.
Bake the shells in a preheated oven until set and crisp, then allow them to cool completely before filling with passion fruit pulp.
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