- 4 egg whites
- 2 pinches salt
- 2 pinches cream of tartar
- 4 tablespoon honey
- 100 g almond meal
- 200 g Shredded coconut
- 2 tablespoon coconut oil, melted
8Recipe 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 oven to 160C, and line tray with baking paper.
Clean bowl, blade, lid, butterfly to ensure no fat residue in bowl (dash of vinegar, 1000g water, 10 minutes/varoma/speed 3). Dry bowl.
Insert butterfly onto blade.
Add egg whites and salt to the bowl.
Whip egg whites to soft peaks, speed 4 (1+ minutes).
Once soft peaks are formed add through the lid, with blade still on speed 4, the cream of tartar and honey and whip until glossy (about 1-2 minutes).
Reduce speed to speed 1.5, bring up the scales (tared) and weigh in the almond meal, shredded coconut, then add coconut oil. Mix until combined (a few seconds).
Scrape bowl with spatula to ensure it is all incorporated.
Using a teaspoon drop portions onto the tray.
Bake 160C for about 12-15 minutes. Keep and eye on them and remove from the oven when golden brown.
Leave on the oven tray until cooled, then place in an airtight container.
Great to make after making Pete Evan's mayonnaise, as that uses 4 egg yolks!
His recipe uses fresh cherries, but I omitted those as not in season.
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.
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