Cinnamon-Almond Meringues Recipe - Cooking Index
Cinnamon-Almond Meringues Recipe - Cooking Index
| 1/2 cup | 46g / 1.6oz | Toasted almonds |
| 10 | Sugar substitute | |
| 3 | Egg whites - at room temperature (large) | |
| 1/2 teaspoon | 2.5ml | Almond extract |
| 1/2 teaspoon | 2.5ml | Cinnamon |
| 1/8 teaspoon | 0.6ml | Cream of tartar |
Heat oven to 200 degrees. Line a baking sheet with aluminum foil. In a food processor, chop nuts with sugar substitute until nuts are finely ground. In a large bowl, with electric mixer at high speed, beat egg whites until soft peaks form. Beat in cream of tartar and beat until stiff. Gently fold in nut mixture.
With a spoon, drop 8 evenly spaced mounds onto prepared baking sheet. Make a depression in center of each with the back of the spoon.
Bake meringues on center oven rack 1 1/2 hours, until golden and very dry. Turn off oven and let meringues dry in oven until cool. Carefully peel meringues off foil.
This recipe yields 8 servings.
Carbohydrates: 3.5 grams
Net Carbs: 3 grams
Fiber: 0.5 grams
Protein: 3.5 grams
Fat: 8.5 grams
Calories: 101
Description:
"Beaten egg whites and ground nuts are the base for dacquoise, a component of classic European pastry making. Fill the centers with your choice controlled carb jam."
Source:
Atkins Cookbook at http://atkinscenter.com
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