1. Toast the almond sticks in a pan without oil until golden brown. Let them cool down completely. Then mix the cooled almonds with the grated chocolate and the espresso powder.
2. Whip the egg whites until very stiff. Add the sugar only at the very end.
3. Let the sugar trickle in slowly while you continue to whip.
4. Gently fold the almond-chocolate-espresso mixture into the egg whites. Use two teaspoons to place small mounds onto glass bowls lined with baking paper. Bake the meringues in the preheated oven at 160 degrees for about 20 to 25 minutes until they are very light in color.
Nutrition per serving
kcal: 481
Protein: 12 g · Fett/Fat: 27 g · Carbs: 49 g
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