1/3 cup almond flour
1/4 cup powdered sugar
1/4 tsp vanilla
1/4 tsp orange blossom water
2 tablespoons superfine sugar
1/2 cup flour, sifted
2 tablespoons butter, melted
Assorted in season soft fruit
Sweetened whipped cream
Mint for garnish
sweetened fruit puree, strained for the sauce
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper; set aside.
Mix the almond flour and powdered sugar in a bowl. Add 1 egg.
Separate the remaining 2 eggs and add the yolks to the almond flour mixture. Beat until pale yellow and thick. Stir in vanilla and orange blossom water.
Whisk the egg white to stiff. Gradually add the superfine sugar beating whites until stiff and glossy. Fold in a third of the meringue into the almond flour mixture, then fold in half of the flour. Repeat again with a third and the rest of the flour; then remaining meringue. Pour melted butter around the outside edge and fold in.
Drop about 3 tablespoons of batter for each taco shell on the lined baking sheets. Only have 3 taco shells well spaced per sheet. The recipe makes 6 shells.Even out the batter with the back of a spoon but don’t spread out. The batter will spread while baking.
Place in preheated oven and bake for about 6 minutes or until the shells are set and pale golden.
Remove from oven . Using a thin flat wide spatula, loosen the shell and gently fold in half to form a taco shell. Allow to cool in slightly in your hand and place on wire rack. You must work quickly while shells are still warm enough to form.
Once shells are cool, spread fruit preserves if desired and pipe whipped cream inside top with berries. Serve with fruit puree sauce.
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