This recipe makes 24 Macaroons at 0.5 Bites each
- 2 egg whites
- 170g ground almonds
- 3 tbsp low cal hot chocolate powder
- 6 tbsps stevia or artificial sweetener
Preheat the oven to 180C and and line a baking tray with parchment paper.
Mix egg whites (unbeaten) with the ground almonds, low cal hot chocolate and sweetener until you have a sticky but cohesive mixture.
Fill a large bowl with cold water and dip your hands in it to to wet them before rolling the mixture into little balls the size of small walnuts.
Arrange the macaroon balls on the lined baking tray and put it in the oven to bake for 11 minutes.
When they are done, they should look sticky on the bottom and hard on top.
Allow to cool before removing from the parchment paper.