Ingredients

1 scant cup buckwheat flour

1/3 cup corn flour

1/3 cup whole milk

2/3 cup heavy cream

4 egg whites

2 tablespoons dried lavender

¾ cup whole-milk Greek yogurt

¾ cup mascarpone cheese

Preparation

  1. In a mixing bowl, combine ¾ cup plus 2 tablespoons maple sugar and flours. With a rubber spatula, slowly stir in milk and heavy cream. In a separate bowl, use an electric mixer to whip egg whites to soft peaks, starting at low speed and slowly increasing to medium-high. Gently fold whites into batter. Transfer batter to a pastry bag, squirt bottle or Ziploc with one corner snipped off and chill in refrigerator 1 hour.
  2. Heat oven to 300 degrees. Squeeze cookie dough out onto silicone baking mats to form 1-inch rounds. Keep cookies at least 1 inch apart. With a mortar and pestle or coffee grinder, grind dried lavender, then lightly dust over cookies. Place in oven and bake until golden brown at edges, 18-20 minutes.
  3. Meanwhile, make filling: Stir yogurt, mascarpone and ¼ cup maple sugar until smooth. Set aside.
  4. To assemble: Spoon 1½ tablespoons filling onto center of 1 cookie, then top with another cookie. Repeat with remaining cookies and filling.