Keto almond macaroons with cinnamon and cardamom

Keto almond macaroons made with egg whites, ground almonds, cinnamon and cardamom and a little honey, with no flour or wafer bases. Christmas snacks with 6.6 g carbs per serving.

At a glance

• Serves 8
• Prep time: 20 min
• Cooking time: 20 min
• Total time: 40 min
• Calories: 177 kcal per serving
• Protein: 7 g
• Fat: 13 g
• Carbs: 7 g

Ingredients

• 200g ground almonds
• 3 egg whites
• 2 tbsp honey
• 1 tsp cinnamon
• ½ tsp cardamom
• 1 tsp lemon juice
• 1 pinch of salt

Method

You’ll need: oven · baking tray

1. Whisk the egg whites with the salt and lemon juice until stiff.
2. Let the honey run in in a thin stream and keep whisking until the mixture is glossy.
3. Mix the ground almonds with the cinnamon and cardamom and carefully fold them into the whisked egg whites.
4. Use two teaspoons to place 24 small mounds on a baking tray lined with baking paper.
5. Bake the macaroons in a preheated oven at 150 °C (130 °C fan) for 18 to 20 minutes and leave them to cool on the tray.

Good to know

Macaroons are the cookie for egg whites left over from baking Vanillekipferl (vanilla crescent cookies). With cardamom they taste a little of a Scandinavian Christmas.

Swaps

Almonds → hazelnuts (stronger). Cardamom → gingerbread spice. Honey → maple syrup. Cinnamon → tonka bean, finely grated (use sparingly).

Cooking tips

The bowl for the egg whites must be free of grease, otherwise they won't whisk until stiff. With ground blanched almonds the macaroons turn out paler.

Storage

Keeps for 2 weeks in a cookie tin.

Allergens

Contains almonds and egg; honey is not suitable for children under one year old; fine during pregnancy.

Dairy-free recipes