These sweet treats look so elegant and are great to serve next time the girls come over. Makes: 15 Preparation time: 15mins Cooking time: 10mins Per Serving: Fat - 4.0g Cals - 60 Carbs - 3.0g Ingredients: 2 egg whites Pinch cream of tartar 7 tbsp granulated Canderel 100g ground almonds Handful flaked almonds 3 tbsp ricotta cheese 3 tsp low-sugar jam (use your favourite)
Method: Heat oven to 160C/gas 3. Whisk the egg whites and cream of tartar in a clean bowl using an electric mixer until stiff peaks form and the mixture is billowy and doubled in volume. Carefully fold through 6 tbsp Canderel and the ground almonds, trying not to knock out the air. Spoon the mixture into a piping bag fitted with a large nozzle or use a kitchen bag with one corner snipped off and pipe small 2cm blobs onto a baking sheet lined with non-stick paper. Scatter over the flaked almonds then bake for 10mins until the top is crisp but the mixture is still slightly chewy inside. Leave to cool. Mix the ricotta together with the remaining 1 tbsp Canderel. Then spread a little on half of the biscuits. Spread some jam on the other half and sandwich together. Recipe from Canderel www.canderel.co.uk