Ingredients
7 ounces powdered sugar
4 ounces almond flour (strained through sieve)
4 ounces egg whites at room temperature
3 1/2 ounces of granulated sugar
Preparation
preheat oven to 325 degrees.
Pulse 1/3rd of the powdered sugar with the almond flour in a food processor to form a fine powder. Combine all dry ingredients. Set aside.
Make the meringue: whisk whites on medium until foamy. Gradually add the granulated sugar. Scrape down sides of bowel and increase speed to high and whisk until stiff.
Sift the flour mixture 1/3rd at a time over the egg white mixture. Use a large spatula to fold/mix until smooth and shiny. Should have a glossy shine and drip slowly from spatula.
Transfer batter to pastry bag. Use a #12 tip and pipe onto parchment. Gently tap bottom of each sheet. Let stand for 15-30 minutes. Slight crust should form on the surface.
Bake for about 10-15 minutes. Test ‘doneness’ by moving the top of the cookie. Should not ‘wiggle’. Cool for 2-3 minutes and transfer to wire rack.
See Buttercream recipe.
