Ingredients
- 200g ground almonds
- 2 large egg whites
- 100ml Quebec amber maple syrup
- 1/2 tsp natural almond extract
- A pinch of salt
Method
- Whip the egg whites with a pinch of salt to soft peaks.
- Gradually drizzle in the maple syrup while continuing to whip to achieve a glossy, stable meringue.
- Gently fold in the ground almonds and almond extract to form a soft, sticky paste.
- Roll into balls, place on a baking sheet, and bake at 150°C (300°F) for 15-18 minutes until slightly cracked.
Conversion and rationale
Original sweetener (classic version): 150g granulated sugar
Conversion used: Replaced 150g white sugar with 100ml maple syrup whipped directly into the egg whites; baked 15°C lower to avoid scorching the delicate nut exterior.
Why Quebec maple syrup: This grain-free Italian classic benefits from maple's moist texture and local Quebec identity, enhancing the natural nuttiness of the almonds.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →