Originally created for one of the Merry Christmix projects, these little bites are delicately lemony with just a hint of lemon from the doterra Lemon oil. If you are not switched onto doterra yet, it is time to join us!
I love the chewiness of the meringue, that is really a feature of making meringue in the Thermomix. I am pretty sure if you were to gift these to say, teachers, there would be no complaints...and the kids may even get ‘A’s’!!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 3 large egg whites
- 1 Teaspoon lemon juice
- 1 Teaspoon honey
- 270 Grams blanched almonds
- 150 Grams golden caster sugar
- Pinches Pink Salt Flakes BUY
- 5-10 drops doTERRA lemon oil BUY
- 150 Grams almond flakes
- Icing sugar as needed
Preheat oven to 160°C and line a large baking tray with paper. Set aside.
Place egg whites and lemon juice into Thermomix bowl and whip 3 min/37°C/ Butterfly/speed 3/MC off.
Add honey through hole in lid while you whip 5 min/60°C/Butterfly/speed 3/MC off.
Remove meringue from Thermomix bowl and set aside.
Without cleaning bowl, add almonds, sugar, salt flakes and lemon oil. Mill 20 sec/speed 10.
Add meringue back into Thermomix bowl and mix 20 sec/Interval.
Finish folding in meringue with silicone spatula.
Allow the mixture to sit in the bowl for 5 minutes.
Prepare two dishes, with the flaked almonds in one and sieved icing sugar in the other.
Dollop a tablespoon of the mixture into the almonds and roll into a oval/ round shape. Transfer to the icing sugar and dust generously. Place onto the prepared tray and repeat with all of the mix.
Bake 15 minutes or until just golden and fragrant. They should be pale, not dark in colour.
Keep in airtight container out of the fridge.
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