Almond Meringue Wafers
Makes about 18-20 wafers
Net carbohydrates <1g per wafer
1 ½ – cups toasted sliced almonds
1 ½ – cups GRANULATED SUGAR SUBSTITUTE
6 – egg whites at room temperature
¼ – tsp. cream of tartar
pinch of salt
½ tsp. ground cinnamon
3 Tbsp. – GRANULATED SUGAR SUBSTITUTE
1 Tbsp. pure vanilla extract
HOW I PREPARE THE RECIPE:
Preheat oven to 250
In a food processor or spice mill, grind the almonds and GRANULATED SUGAR SUBSTITUTE.
Beat egg white on low speed until they start to foam. Add the salt and cream of tartar. Increase speed of beater and continue beating until soft peaks are formed. Sprinkle in the GRANULATED SUGAR SUBSTITUTE, and cinnamon. Continue beating and add the vanilla extract. Beat together until stiff peaks are formed. Fold in the ground nut mixture 1/3 at a time until incorporated.
Drop 1 heaping Tbsp. of meringue mixture for each cookie onto a cookie sheet (takes two sheets) lined with Parchment paper. Smooth out with a spatula. Bake for 30 minutes reversing the trays after 15 minutes. Wafers are done when you can just nudge them out of place on the parchment. Cool completely. Can be frozen if VERY TIGHTLY WRAPPED.
For chocolate wafers, add 2 Tsp. Hershey’s Special Dark cocoa powder to the nut mixture.
For mint wafers: ½ tsp. Vanilla AND ½ tsp. mint extract