Over the summer, our friends at F45 launched their #F45isNeat protein bake-off competition and boy did we see some amazing entries! The competition encouraged members to make and share tasty treats using our protein as a main ingredient. The winner would take home a bag of naked protein to continue their creativity.
After six weeks of incredible recipes, we couldn’t pick just one winner! Here's Hanna's recipe and check out Sylvia's here.
Pre heat oven to 180•C (fan assisted) and line a baking tray with greaseproof paper.
In a large bowl, whisk the eggs until soft peaks are formed. Add the remaining macaroon ingredients into the bowl and stir until combined. Using an ice cream scoop, scoop 8 balls onto the baking tray and bake for 15 minutes (until golden on top).
Remove from the oven. Transfer onto a wire rack and cool completely.
Now for the Matcha topping. Melt the White chocolate and stir in the matcha powder until smooth. Dip the base of the macaroon into the chocolate and place on a baking tray lined with greaseproof paper. Finally with a spoon dipped in chocolate, decorate the top of the macaroon; by splashing the chocolate over the top in a quick back and forth motion.
Refrigerate until chocolate is set. Best enjoyed at room temperature.
* These will keep for 1 week, but best enjoyed on the day of baking.
* Gluten free & sugar free