Instead of egg whites I used the broth of the chickpeas. The Cup chickpeas poured 3 cups of water, soaked for 6 hours and boiled for 2 hours in a slow cooker. The broth is poured and strained, it must be well cooled.

Concentrated gram broth in consistency even something like the white of an egg. If the broth turned out rather weak, it can be evaporated on low heat for 10-20 minutes.

Almond flour thoroughly whipped in a blender along with the flour.

No harm will sift the mixture through a large sieve.

Beat our makeshift protein at medium speed of a mixer in a solid foam (4-5 minutes), then parts to add sugar and on small turns are well mixed. Here whipping is no longer necessary.

Add color, even a few revolutions of the mixer...

Finally add the nut-flour mixture and gently stir with a spatula.

On the laid baking cakes is deposited using a pastry bag with a round nozzle, tinkering with wet hands to more or less round shape. 2 turns of the pan of cookies. Bake in turn in a preheated oven at 120C for 30-40 minutes. Temperature a little below the cakes do not burn, they are even more dried than baked. Makaroshki to cool completely, and then they can stick together in pairs with chocolate or other cream to taste. I had cream of vegetable cream from a bag and jewelry beads.