1. Preheat the oven to 180 °C (top/bottom heat). Separate the eggs and use the egg whites for something else. Melt the butter in a saucepan over medium heat and stir in the honey.
2. Whip the egg whites in a bowl with a hand mixer and whisk until frothy, then gradually sprinkle in the sugar. Fold in the almonds, flour, and coffee powder. Slowly stir the melted butter into the egg white mixture.
3. Grease the ovenproof molds and fill them 2/3 full with the batter. Bake them in the oven for about 6 minutes. Loosen the little cakes from the molds and serve them dusted with icing sugar. Enjoy!
Nutrition per serving
kcal: 242
Protein: 5 g · Fett/Fat: 13 g · Carbs: 31 g
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