This is a keto recipe for a delicate, airy cookie that just melts in your mouth! It smells pleasantly of almonds and contains almost no carbohydrates. They are easy to cook in a hurry, if you suddenly wanted something sweet!
- 4 Large egg
- 6 tsp. Sweetener
- ½ tsp. Almond Extract
Preheat the oven to 220 ° F. Mix 4 eggs in a bowl. Begin to beat the whites with a mixer, first at minimum speed, gradually moving to medium. When the proteins start to foam a little, stop beating and add 3 teaspoons of sweetener, almond extract and salt.
Beat at high speed until the whites become a smooth, medium consistency. Add the remaining 3 spoons of the sweetener. Continue to beat at high speed until the mass becomes taut and dense. Stop the mixer, scrape the dough from the whisk and from the edges of the bowl, and then whisk again to make sure everything is mixed evenly and evenly.
Transfer the meringues to a pastry bag with a big star shaped nozzle. Spread a sheet of parchment for baking on a baking sheet and form meringue rosettes at a distance from each other. Bake meringues for about 40 minutes at a temperature of 220 ° F. When they are ready, turn off the oven, slightly open its door and without taking out the meringue, let them cool for half an hour. Bon Appetit