12 Serves
80 Mins
17 g
43 g
9 g
Sift the almond flour and powdered sugar together into a large bowl to ensure a smooth texture.
Ingredients, vitamins, and health benefits
Almond Flour
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EgyptianVitamin E
4 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin 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
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
306 mg / 4,700 mgSodium
311 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
2 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Whip the egg whites with granulated sugar using a stand mixer until stiff, glossy peaks form.
Gently fold the dry ingredients into the meringue until the batter reaches a lava-like consistency.
Pipe the batter onto a baking sheet lined with a silicone baking mat and let them rest until a skin forms.
Bake in a preheated oven until the feet are set and the shells are firm.
Prepare the salted caramel by heating sugar and heavy cream in a saucepan, then stir in a pinch of salt.
Powdered Sugar
Granulated Sugar
Egg White
Salt
Heavy Cream
Vitamin A
20 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin 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
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
306 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
39 g / 50 gSaturated Fat
2 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
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TaiwaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g