Raspberry Meringue cookies

 


1/2       cup pistachios

1/2       cup walnuts
1/2       cup hazelnuts

1/2       cup xylitol

3/4       teaspoon stevia powder

1/2-1    teaspoon vanilla powder

Pinch of sea salt

1          teaspoon aluminum free baking

            powder

4          organic free-range egg whites

Heavy cream as needed

Raspberries as needed

• Preheat oven to 200 degrees.

• Spread  nuts on a piece of parchment paper and toast for 8 minutes. Remove from the oven.

• Raise the oven temperature to 350 degrees.

• Grease a piece of parchment paper and dust with flours.

• Beat the egg whites until fluffy.

• Grind nuts along with xylitol, stevia, vanilla, sea salt and baking powder, in a food processor until they resemble a coarse sand. 

• Fold nut mixture into the egg whites. 

• Spoon the batter (about 2 tablespoons for each meringue) on the parchment paper.  

• Transfer to the oven and bake for 10 minutes. Lower oven temperature to 300 degrees and bake for another 8-10 minutes.  Remove from oven and let them cool down to room temperature.

• Whip the cream until firm. Spread the whipped cream over each cookie and top with a few raspberries.