Low carb almond cloud cookies with lemon curd
- 6 6 egg whiteegg whites
- 1⁄3 cup (1½ oz.) 80 ml (45 g) powdered erythritol
- 1 pinch 1 pinch salt
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- 3 3 egg yolkegg yolks
- 3 tbsp 3 tbsp powdered erythritol
- 1 tbsp 1 tbsp lemon zest
- 2 tbsp 2 tbsp lemon juice
- 1 tsp 1 tsp vanilla extract
- 1 oz. 28 g butter
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Add the egg whites to a clean bowl, preferably glass or metal, and whip with an electric mixer until stiff peaks form. Gradually add the powdered erythritol and salt and whip for another minute until well combined.
- Gently fold in the almond flour with a large spoon or rubber spatula. Don't overmix — keep the mixture as airy and voluminous as possible.
- For each cookie, scoop 1 tablespoon of the mixture onto a prepared baking sheet. Bake for about 10 minutes, or until set and lightly golden.
- While the cookies are baking, make the lemon curd. Add the egg yolks to a saucepan with powdered erythritol, lemon zest, lemon juice, and vanilla extract. Combine with a rubber spatula and place the saucepan over low heat. Stir constantly.
- When the mixture starts thickening (after 4-5 minutes), turn off the heat and add the butter. Stir until the butter has melted and the lemon curd is smooth. Allow the curd to cool a little, then cover and chill in the fridge for at least 15 minutes. This will help thicken the curd.
- Carefully loosen the cookies from the parchment paper with a spatula. Turn half of the cookies upside down. Place one dollop of lemon curd on each upside-down half and top with another cookie.
Lime curd makes a delicious alternative to lemon curd. Simply swap out the same quantity of lime zest and juice for the lemon zest and juice.
Cloud cookies can be kept in the fridge in an airtight container for up to a week.
Save the extra egg yolks in the fridge and add them to omelets or scrambled eggs.