Almond flour and egg cookies

Line a baking sheet with parchment paper and preheat the oven to 170 degrees Celsius.

Separate the whites of 2 chicken eggs from the yolks. Add 20 g of erythritol to the egg whites. Also, add a pinch of salt to enhance the whipping.

Whisk the egg whites at medium speed, gradually increasing the speed.

Before whipping, ensure that the bowl and whisk you will be using are completely dry.

Continue to whisk the egg whites for several minutes until stiff peaks form.

To check readiness, turn the bowl upside down: if the egg white mixture does not slide, it is ready.

Now let’s deal with the yolks. Whisk them at high speed until they lighten in color.

After that, gently add the yolks to the egg white mixture and fold in with a silicone spatula to avoid disrupting the airy structure of the egg whites.

Mix in one direction, carefully adding 90 g of almond flour in small portions. Mix each portion of flour until homogeneous, and in the end, you will have a light batter.

Do not add the flour all at once to preserve the airiness of the batter.

Transfer the batter to a piping bag or a sturdy plastic bag and pipe cookies onto the prepared baking sheet.

Leave space between the cookies so they do not stick together while baking.

Send the baking sheet to the preheated oven.

Bake the cookies for about 10-20 minutes, depending on their size. After that, carefully remove them from the oven and let them cool completely.