Pineapple Bites

For the protein mass:

4 eggs

125 g sugar

200 g of ground, peeled almonds

100 g drained, chopped pineapple pieces (canned)

Also: about 55 baking trays (ø about 5 cm)

1. For the egg white mass, beat the egg white with a hand mixer with whisk at highest speed until stiff. The snow must be so firm that a knife cut remains visible. Little by little, briefly fold in the sugar. Carefully fold in almonds and pineapple pieces.
2. Put the dough with 2 teaspoons in heaps on the baking trays and place on baking trays (covered with baking paper). Push the baking trays one after the other (together in hot air) into the oven. Top/bottom heat: approx. 140° C (preheated) Hot air: approx. 120° C (preheated) Gas: approx. level 1 (preheated) Baking time: approx. 25 minutes
3. Pull the pineapple bites with the baking paper from the baking trays onto cake racks. Let the pineapple bites cool down.