Almond Flour Whoopie Pies
Eggs, cream, and almond flour make these mini cakes more filling and protein-rich than a regular sponge. Cocoa adds deep flavor and some antioxidant polyphenols.
Separate the egg whites from the yolks. Beat the whites (about 100 g) with erythritol (15 g) until stiff peaks form.
Beat room-temperature butter (40 g) with the yolks and erythritol (10 g) until emulsified. Add almond flour (20 g) and cocoa powder (10 g), then mix until even.
Fold in the beaten whites in two additions, moving the spatula from bottom to top. Spoon 8 small round portions onto a parchment-lined baking sheet and bake at 180 degrees C for about 10 minutes. Let the sponge rounds cool completely.
Whip 35% cream (150 g) with erythritol (10 g) into a thick cream. Spread it over 4 sponge rounds and cover with the remaining halves, pressing the cakes lightly together.
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