Presented by Makenzie Law, Johnson & Wales University
4 large egg whites (5 oz)
1/3 cup + 1 tsp granulated sugar (2.5 oz)
1 1/2 cup + 4 tsp powdered sugar (8.1 oz)
1 cup +3 tsp almond flour (4.25 oz)
gel color (optional)
Preheat oven to 325 degrees.
Whip egg whites with granulated sugar until stiff peaks. Add gel color, if desired.
Sift almond flour, powdered sugar, and salt twice until all lumps are eliminated. Fold into egg whites with rubber spatula just until combined, around 30-40 turns. Mixture will be smooth and sticky.
Pipe 1-inch circles onto trays lined with parchment paper. Allow to rest at least 30 minutes until a skin is formed on each circle. The cookie is ready to bake when the batter no longer sticks to your finger.
Drop oven to 300 degrees and back for about 20 minutes. The tops will be slightly browned and a foot will have formed along the bottom of each cookie.
Allow to cool completely before removing.
Fill each cookie with flavored buttercream, ganache, jam, or desired filling.