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You need this for the low-carb chocolate hazelnut meringue:

For the buttercream:

Topping:

  • 15 grams of chopped hazelnuts
  • 1-2 tbsp sugar-free chocolate drops pure
  • 8-10 fresh raspberries
  • 5 fresh strawberries, halved

Preparation method:

Make sure that the bowl where you are going to beat the proteins is fat-free. The easiest way is to put a little lemon juice in a bowl and rub it with a paper towel. Beat the egg whites with a pinch of salt and add the Greensweet sweet vanilla little by little. Fold the chopped hazelnuts and puffed quinoa briefly and lightly into the beaten egg whites. Do this carefully so that the protein does not collapse.

Preheat the oven to 120 ° C. Spoon 3 heaps of the whisked egg whites onto a parchment-lined baking tray. Make 3 round slices of about 16 cm and bake the foam slices in the oven for 1.5 hours. Then turn off the oven and leave them in the oven with the door ajar.

Meanwhile, make the buttercream. Mix the butter with the Greensweet icing powdered sugar, cocoa powder, cinnamon and vanilla extract. Spread a layer of butter cream on each slice of protein foam and sprinkle the finely chopped hazelnuts on top. Finally, garnish with the chocolate drops and the fruit.

 

Source / photo: Manon from Healthy foodie manon