225g ground almonds [amandes écrasées]
225g sugar [sucre]
4 egg whites [blancs d’oeufs]
1 dsp instant coffee [café instantané]
Mix sugar, almonds and coffee powder. Whisk egg whites until frothy. Gently incorporate all. Make walnut-sized balls and place on non-stick tray. Bake @ 170 degrees C for 15 minutes. Cool. Can sandwich pairs together with jam, icing or coffee-flavoured cream.
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