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Categories:Viewed: 19 - Published at: 6 years ago
Ingredients
- 140 grams egg whites (about 4 eggs) room temperature
- 80 grams vanilla sugar (2/3 cup)
- 240 grams powdered sugar (2 cups)
- 3 grams egg white powder (1/2 tsp) meringue stabilizer
- 180 grams almond flour (scant 2 cups) [Use either bleached and/or a good fine almond flour that is more fine, its for color and texture]
- 2 grams salt (a pinch)
Method
- 1. Place the almond flour, salt and powdered sugar in the food processor and pulse until mixed.
- 2. In the bowl of a stand mixer, beat the egg whites and powder until soft peak stage.
- 3. Slowly add the vanilla sugar and continue beating until just before stiff peak stage [once sugar is added you can't over beat the eggs really, but still stop at stiff peaks].
- 4. Add food coloring now and beat until blended.
- 5. Fold the dry ingredients into the egg whites in three stages. Sifting 1/3 dry ingredients into the egg whites, then fold 3 times. Don't cut through that often, mostly just fold from under. Continue to fold until a ribbon forms. Its important to get a good ribbon here since too much air makes these too puffy and too little air makes them too flat.
- 6. Pipe onto parchment paper [hold pipette right above and from small circles, they will spread out only slightly]. Let set for 60 minutes.
- 7. Preheat oven to 350. Place the cookies in the oven and lower the temperature to 300. Bake for 20 minutes.
- 8. Remove cookies and let cool for at least 10 minutes before removing.
- 9. Fill cookies with coffee chocolate ganache, buttercream, or salted caramel. Make sure these are hard enough or they will just seep out.
