These fluffy little cookies are a little tricky to make but delicious. They take a little practice. I chose to make raspberry this time but you can fill them with chocolate ganache, peanut butter, flavored buttercream, or jam. Enjoy!
Ingredients:
1 cup powdered sugar
¾ cup almond flour
2 large egg whites
a pinch of cream of tartar
¼ cup sugar
+ filling
Directions:
Heat oven to 375˚F. Mix together powdered sugar and flour, sift 2 times and set aside. Beat egg whites on medium speed until foamy, add cream of tartar and beat until soft peaks form. Beat on low, add sugar, then increase speed to high and beat until stiff peaks form. (Add food color now if desired). Sift in flour mixture. Fold in until smooth and shiny. Let the batter sit for 15 minutes. Cover a cookie sheet in parchment paper. Using a half inch tip, pipe about 1 inch wide circles about 1 inch apart on parchment sheets. Tap air out. Lower oven temperature to 325˚F and bake for about 10 minutes, or until cookies are firm. Bake only one sheet at a time. Reheat oven to 375˚F after taking each sheet out and lower the heat to 325˚F before putting each sheet in. Carefully remove cookies from the parchment and set on a rack to completely cool. Once cooled put about one teaspoon of filling on a cookie and place another on top.
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