Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
210
Calories
8g
Protein
11g
Fat
20g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup Almonds, blanched
- 1/2 cup Sugar
- 3 large Egg whites, at room temp
- 1/4 lbs Carrots, coarsely grated pinch
- Cream of tartar
- =
Directions
1
In food processor, pulverize the almonds with 1/4 cup of sugar.
2
In a bowl combine the almond mixture with one egg white and the carrots.
3
Beat remaining egg whites with a pinch of salt until frothy, add cream of tartar and beat to soft peaks, then beat in remaining sugar to hard peaks.
4
Stir 1/4 of the whites into the carrots, then fold in the rest.
5
Drop by the teaspoonful onto greased baking sheet.
6
Bake at 350° until golden brown (approximately 15 minutes).
Recipe sourced from
fandom