'22 large egg whites'
'2 whole eggs'
For the syrup
'4 cups of sugar'
'2 tablespoons of vanilla extract'
For decorating
'1/4 cup of toasted almonds, sliced'
'22 large egg whites'
'2 whole eggs'
For the syrup
'4 cups of sugar'
'2 tablespoons of vanilla extract'
For decorating
'1/4 cup of toasted almonds, sliced'
Beat the egg whites and whole eggs in a stand mixer for 20 minutes until they double in volume and become light and fluffy
Pour into a 9.5-inch (24 cm) greased springform pan and bake in a preheated oven at 350°F (180°C) for 30 minutes or until golden brown on top
While that's baking, prepare the syrup: combine sugar and water in a saucepan and bring to a boil, then reduce heat and simmer until slightly thickened
Add vanilla extract and let it cool
Pour some of the syrup into the angel food cake pan and refrigerate until set
Unmold and soak with the remaining syrup
Serve chilled with toasted almond slices
Approximately 150 calories per serving
