Clean eating is a deceptively simple concept. … At its simplest, clean eating is about eating whole foods, or “real” foods — those that are un- or minimally processed, refined, and handled, making them as close to their natural form as possible.
SPECIAL EQUIPMENT:
Candy thermometer
Parchment paper
Pastry bag (optional)
Easy to follow links to get your special equipment at the bottom of this page.
Raspberry filled cookie bites
Equipment
- SPECIAL EQUIPMENT:
- Candy thermometer
- Parchment paper
- Pastry bag (optional)
Ingredients
- 1 cup fresh or frozen raspberries
- ¾ cup + 2 Tbsp. water divided use
- ¼ cup raw honey
- 2 large egg whites ¼ cup
- ½ tsp. pure vanilla extract
- ½ cup sifted almond flour
Instructions
- To make raspberry filling, combine raspberries and ¾ cup water in small saucepan; cook,over medium-high heat, stirring occasionally, for 10 to 12 minutes
- , or until berries have broken down and the liquid becomes slightly thicker. Refrigerate to cool.
- To make meringue, place honey and remaining 2 Tbsp. water in a small saucepan; cook, over medium-high heat, stirring occasionally, until mixture reaches 240° F with a candy thermometer.
- While honey mixture cooks, place egg whites in a clean, large metal mixing bowl;
- Beat until soft peaks are formed. Set aside.
- When honey mixture reaches 240° F, transfer it into a clean, heat-resistant pouring vessel (like a glass measuring cup).
- Slowly add honey mixture (in a thin stream) to egg whites, whisking vigorously until completely mixed.
- Add Vanilla extract; continue whisking vigorously until the meringue forms stiff, glossy peaks.
- Gently fold in almond flour; mix until well blended. Set aside.
- Preheat oven to 300° F.
- Line two baking sheets with parchment paper. Set aside.
- Transfer meringue mixture into a large resealable plastic bag (or pastry bag). Squeeze out any excess air and seal bag.
- Cut off about ½-inch of the bottom corner of the bag.
- Pipe out thirty-six 1-inch rounds, evenly spaced.
- Firmly tap each baking sheet against the kitchen counter a few times to release any air bubbles.
- Let cookies rest for 30 minutes prior to baking.
- Bake for 18 to 20 minutes, or until cookies have risen about inch.
- Remove from oven. Cool before removing from parchment paper.
- Evenly divide raspberry filling on the flat side of eighteen cookies. Top each
- cookie with the flat side of a second cookie to make a sandwich.
SPECIAL EQUIPMENT:
Candy thermometer
Order here for 4.33 on Amazon Prime.
Parchment paper
order here for 3.32 on Amazon Prime