- 8
- 30 mins
- 160 mins
Ingredients
- 3 egg whites
- 1/4 cup white sugar
- 1 2/3 cups confectioners' sugar
- 1 cup finely ground almonds
Preparation
Step 1
1. Line a baking sheet with a silicone baking mat.
2. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks.
3. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
4. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
5. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks.
6. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
7. Preheat oven to 285 degrees F (140 degrees C).
8. Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.