Directions

• Preheat oven to 350 F, line two baking sheets with parchment paper.
• If you’re using a tip and coupler with your pastry bag, set it up with a ½” round tip.
• In a small bowl, combine the almond flour, protein powder, coconut flour, xanthan gum, and salt, seta side.
• Carefully separate the eggs – the whites into the bowl of a stand mixer, and the yolks into a large mixing bowl. Be very careful to not get ANY yolk into the whites.
• Using the whisk attachment, beat the egg whites until foamy.
• SLOWLY add ¼ cup of the sugar substitute, as it’s whipping.
• Continue whipping until stiff, glossy peaks form.
  
• In the other bowl, whisk the egg yolks together with the remaining sugar substitute, until pale yellow.
• Add vanilla extract, continue beating until combined. Set aside.
• Gently fold egg yolk mixture into the egg whites, just until mostly combined. Add almond flour mixture, gently fold in until combined.
• Don’t over beat it – you want the egg white structure mostly intact!
• Spoon batter into prepared pastry bag. If you’re not using a coupler, cut enough of the tip off to allow for a ½” opening.
  
• Pipe 3 – 3 ½” long fingers on the prepared baking pan, leaving an inch between them.
• Bake for 12-15 minutes. You’ll know they’re done when they’re just starting to turn golden around the edges and have firmed up.
• Remove from the oven and allow to cool to room temperature.
• Once cool, dust with powdered erythritol if desired, and store in an airtight container.