- 150 g whole almonds
- 300 g sugar
- 50 g cocoa powder
- 1 tsp instant coffee granules
- 4 egg whites
- dash vanilla extract
- dash almond essence
- pinch salt
- 80 g dessicated coconut
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat the oven to 160°C fan.
Line 2 baking trays with baking paper.
Chop almonds 5secs/sp6. Set aside.
Add the sugar 10secs/sp9. Scrape.
Insert the butterfly.
Combine cocao and coffee granules, 10secs/sp4.
In a small bowl, whisk together the egg whites, essences and salt.
With motor running a on sp4/30secs, and MC out, pour the egg white mixture into the bowl.
Scrape and repeat for 10 secs.
Remove the butterfly, return the almonds and add the coconut.
Place tspns of mixture onto the trays, leaving room for spreading.
Bake for 18-20 minutes.
Cool on the trays for 5 minutes before cooling completely on wire racks.
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Recipe tweaked to my taste from a recipe by Thermomg.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.