To separate the egg, I just tip the yolk between the two halves of egg shells allowing the whites into the bowl and the yolks into another dish. But if you're thinking that you'll drop the whole egg in, another good way of doing it is to crack the whole egg onto a saucer and then cover the yolk with an egg cup and the whites will easily pour into your bowl. Once I'd done that I whisked the egg white into stiff peaks before folding in the ground almonds, the sugar and the almond extract. 

Once this was done I placed spoonfuls of the mixture onto a baking tin that was lined with grease proof paper and coating the top in a little extra egg white, before putting then into a pre-heated oven at 180 degrees for about 15 minutes. 

These are seriously delicious, they're slightly gooey in the middle but still have a slightly crunch around the outside. Because these have no flour in, they are an ideal tea time treat for a coeliac, and there is no added fat apart from the natural fats in the ground almonds.



Sorry for the poor quality photos, my usual blogging camera has run out of battery and so I had to use my phone. But anyways, I shall be back later on in the week :)


Em x