2 egg whites
2/3 cup white sugar
2 cups white sugar
12 egg yolks
1 cup almond butter, melted
2 small chocolate kneading mixes
4 egg whites
2 tablespoons apple juice
4 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C).
Beat egg whites until soft peaks form. Gradually add 1/3 sugar to the white with each addition, then shave an inch off the tops.
Fold 2 egg yolks into the whites, 1/3 of the whites into the whites. Sprinkle 1 cup of the almond butter into the whites. Stir pan with a fork to combine them. Make sure that the top of the pieces don't touch, then set aside. In a small bowl, mix the remaining whites well. Fold half of the whites into the whites, then the remaining whites into the rest of the mixture. Spread chocolate mixture evenly over the top of the bars.
Press remaining whites evenly between two lightly greased 9-inch springform baking sheets. Bake in preheated oven for 30 to 45 minutes, or until a knife inserted into the center comes out clean. Let cool 10 minutes before cutting into squares. Pulses should force the cookies to set up before removing from the pans. Cool completely before removing from waxed paper to cool completely.