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’!!
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- 100 Grams Egg Whites
- 1 Teaspoon lemon juice
- 1 Teaspoon honey
- 150 Grams raw caster sugar BUY
- 270 Grams Blanched Almonds Recipe
- Pinches pink salt flakes BUY
- 5-10 drops doTERRA lemon oil BUY
- 150 Grams almond flakes, plus more as needed
- 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 and sugar 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, salt flakes and lemon oil. Mill 10 sec/speed 10.
Add 1/2 of the meringue back into Thermomix bowl and mix 20 sec/Interval.
Finish folding in meringue with silicone spatula making sure you get all of the milled mixture from around the base of the blades.
Allow the mixture to sit in the bowl for 5 minutes while you prepare the coatings.
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 or toss into an oval/ round shape. Transfer to the icing sugar and dust generously. Place onto the prepared tray and repeat with all of the mix. This is quite laborious, but all is forgiven in the baking, so don't be too precious about what they look like. Ugly Delicious!
Bake 15-20 minutes or until just golden and fragrant. They should be pale, not dark in colour.
Keep in airtight container out of the fridge until use.
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