Light macaroons

Sometimes you want to pamper yourself with something tasty, but so that you can cook quickly and easily, and even without harming your figure.

Ingredients

• Egg white - 2 pcs.
• Small sugar - 70 g
• Almond flour - 80 g

Directions

1. Carefully separate the whites from the yolks. We have already passed it a hundred times, but still - not a drop of yolk should get into the mass. If some fat or something gets into the proteins, they will not churn, very capricious. If your hand is not full, it is better to do it in a cup, and then pour it into the dish where I will beat the whites. So it is safer, so as not to wash it, if suddenly the yolk gets in.
2. Beat the whites with sugar
3. Then beat gently. First at medium mixer speed, then slightly increase the speed. Add sugar gradually, do not rush! Whisk until hard, classic peaks!
4. Now place a medium sieve over a bowl and sift, or rather rub the nut flour.
5. Add almond flour, knead the cookie dough
6. Gently mix the sifted flour with a spatula with the protein mass until smooth.
7. And so, everything is mixed until smooth, you can make cookies. Insert the nozzle into a pastry bag and transfer the resulting dough there. If there is no pastry bag, it does not matter, you can put it out with a spoon, there will be real homemade cookies. If you still have a bag, squeeze round cookies out of it onto parchment. Don't make it too high.
8. Put a baking sheet with cookies in an oven preheated to 150 degrees. Simultaneous top and bottom, no convection. Bake 40 minutes until golden brown. At first, the biscuits will be pale, but towards the end of baking they will begin to brown - this is the nutty component of the biscuits being fried.
9. When you shoot, make sure that they stick well from the parchment - this is also an indicator of readiness. It is better to put the finished cookies on a wire rack to cool.