Directions:
- Preheat oven to 400°F. Brush twelve 1/3-cup muffin cups with 1 tablespoon melted butter. Place almonds and flour in processor and pulse until almonds are finely ground. Beat egg whites in large bowl until frothy. Sift 2 cups sugar over egg whites. Add ground almond mixture and remaining 13 tablespoons melted butter; fold just to blend. Divide batter among muffin cups. Sprinkle tops with lemon peel and lime peel.
- Bake cakes until golden and centers spring back when touched, about 20 minutes. Cool 5 minutes. Run thin knife around molds and invert cakes onto rack. DO AHEAD Can be made 8 hours ahead. Cool; cover and store at room temperature.
- Sprinkle tops of cakes with powdered sugar. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.48 Kcal (1174 kJ) | ||
| Calories from fat | 166.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.48g | 28% | |
|---|---|---|---|
| Cholesterol | 35.62mg | 12% | |
| Sodium | 31.57mg | 1% | |
| Potassium | 101.18mg | 2% | |
| Total Carbs | 26.13g | 9% | |
| Sugars | 20.28g | 81% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 4.51g | 9% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 403.81 Kcal (1691 kJ) | ||
| Calories from fat | 239.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.61g | 28% | |
|---|---|---|---|
| Cholesterol | 51.28mg | 12% | |
| Sodium | 45.45mg | 1% | |
| Potassium | 145.67mg | 2% | |
| Total Carbs | 37.63g | 9% | |
| Sugars | 29.2g | 81% | |
| Dietary Fiber | 1.72g | 5% | |
| Protein | 6.49g | 9% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 2% | |
| Calcium | 42.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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