Directions

Serving Size: 6

In a mixer beat the egg whites at a high speed until a fluff is created.
Gradually add in the sugar while still mixing. Increase the speed until stiff peaks are formed.

In a separate bowl, combine the almond flour, powdered sugar, and protein.

In 1/3 increments, add your fluff to the dry ingredient bowl, mixing by hand gently using a spatula.

Once all the fluff and dry ingredients are combined, raise your spatula and if the mixture falls like a ribbon the batter is done.

Add the batter to a piping bag.

Use two baking sheets with parchment paper, and pipe 24 1-inch circles onto the baking sheets.

Tap the baking sheets on a flat surface to rid of any air bubbles.

Let sit out 30minutes-1hour, until shells are firm to the touch.

Meanwhile, preheat your oven to 300.

After 30minutes-1hour place the baking sheets in the oven & turn the temperature down to 275. Bake for 12 minutes.

While baking, combine your cream cheese & hazelnut spread in a bowl & then place into a piping bag.

Once the shells are done baking, remove from the oven & let cool.

Once cooled, pipe the hazelnut cream cheese mixture on the rim of half the shells.

Fill the hazelnut rims with the buckeye peanut butter.

Use the other half shells to top each shell with filling.

Refrigerate to enjoy later, or, ENJOY right away!