High-protein almond macaroons with orange and almond flour

High-protein almond macaroons made from whisked egg whites, defatted almond flour and ground almonds, with honey and orange zest. Snacks with 23 g protein and 242 kcal per serving (6 macaroons).

At a glance

• Serves 5
• Prep time: 20 min
• Cooking time: 30 min
• Total time: 50 min
• Calories: 242 kcal per serving
• Protein: 23 g
• Fat: 9 g
• Carbs: 14 g

Ingredients

• 4 egg whites
• 60g honey
• 150g defatted almond flour
• 50g ground almonds
• 30g whey protein powder
• 1 unwaxed orange
• 1 pinch of salt

Method

You’ll need: oven · baking tray · grater

1. Preheat the oven to 160 °C (140 °C fan) and line two baking trays with baking paper. Grate the zest of the orange.
2. Whisk the egg whites with the salt until stiff and trickle in the honey in a thin stream until the whites are glossy.
3. Mix the almond flour, ground almonds, protein powder and orange zest and fold them into the whisked egg whites with a spatula.
4. Use two teaspoons to place 30 mounds on the trays.
5. Bake the macaroons one tray at a time at 160 °C for 14 to 16 minutes each, until firm outside and lightly browned underneath.
6. Leave them to cool on the tray, then peel them off the paper.

Good to know

Macaroons only need whisked egg whites, almonds and a little sweetness. Swapping some of the almonds for defatted almond flour adds protein. The orange zest goes with every other cookie on the plate.

Swaps

Orange zest → lemon zest. Honey → maple syrup. Ground almonds → desiccated coconut. Protein powder → 30 g more almond flour (less protein).

Cooking tips

Use a plain whey protein without sweeteners, otherwise the dough tastes artificial. Fold in the dry ingredients only briefly, otherwise the egg whites collapse.

Storage

Keeps for 10 days in a cookie tin.

Allergens

Contains almonds, egg and milk (protein powder); no gluten-containing grains. Not suitable for children under 1 year because of the honey.