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🍽️ Crunchy Carrot-Almond Macaroons

44 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 60 g Whole cane sugar (2 heaped Tbsp)
• 60 g unpeeled almond kernels
• 25 g dried apricots (soft apricots; 5 dried apricots )
• 100 g Carrots (1 Carrot)
• 60 g rolled oats (6 Tbsp)
• 1 tsp grated orange peel (ready-made product)

Instructions

1. 1. Separate the eggs. Place the egg yolks into a small bowl.
2. 2. Reserve the egg whites in a tall, narrow container.
3. 3. Add the sugar to the egg yolks.
4. 4. Beat the mixture with a hand mixer until creamy.
5. 5. Pulse the almonds in a food processor until finely chopped.
6. 6. Roughly chop the apricots with a knife.
7. 7. Pulse the rough apricot pieces in the food processor until finely chopped.
8. 8. Thoroughly wash the carrots and trim any ends.
9. 9. Grate the carrots finely using a grater.
10. 10. Beat the egg whites with the hand mixer until stiff peaks form.
11. 11. Transfer the beaten egg whites into a clean bowl.
12. 12. Add the ground almonds to the egg whites.
13. 13. Add the finely chopped apricots to the egg whites.
14. 14. Add the grated carrots to the egg whites.
15. 15. Add the oat flakes to the egg whites.
16. 16. Add the orange zest to the egg whites.
17. 17. Add the egg yolk-sugar mixture to the egg whites.
18. 18. Gently fold everything together with a whisk until a homogeneous mixture forms.
19. 19. Line a baking tray with baking paper.
20. 20. Use two teaspoons to place small dollops of the mixture onto the tray.
21. 21. Preheat the oven to 150 degrees Celsius (Fan: 130 degrees, Gas: Level 1-2).
22. 22. Bake the cookies for about 20 minutes on the middle rack.
23. 23. Let the cookies cool completely on a wire rack.

Nutrition per serving

• kcal: 44
• Protein: 1 g · Fett/Fat: 2 g · Carbs: 5 g