French · Dessert
Egg White and Almond Candy Bites
A rustic French confiserie bite in the calisson and amaretti family: ground almonds bound with sugar and raw egg white, scattered with flaked almonds, and roasted just until the surface sets while the inside stays dense and chewy. No flour, no leavening, no fuss - the kind of small sweet a French patissier keeps in a jar by the till.
$1
10 minsPrep
15 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
228Calories
7.1gProtein
13.8gFat
22.1gCarbs
17.2gSugar
3gFiber
19mgSodium
0mgChol
1gSat Fat
221mgPotassium
75mgCalcium
0.9mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160C/325F and line a small baking sheet with parchment.
2
In a bowl, whisk the egg white lightly until just loosened and slightly foamy, not stiff.
3
Stir in the sugar and almond flour to form a thick, sticky almond paste, then mix in the vanilla extract.
4
Using two teaspoons, portion the paste into 4 small mounds roughly 2.5cm across, spacing them apart on the lined sheet.
5
Press a few flaked almonds onto the top of each mound.
6
Bake for 14-16 minutes until the edges are pale gold and the tops feel just set but still soft beneath.
7
Cool completely on the sheet for at least 15 minutes before lifting off - the bites firm up as they cool.
8
Store in an airtight tin once fully cooled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g finely ground almond flour
- 1.1 oz32g sugar white
- 2/32/3 egg whites, lightly whisked (22g)
- 0.1 oz2g vanilla extract
- 0.4 oz10g split, flaked almond
