Tools:
- Baking Scale (measures in grams)
- Lots of bowls/cups/containers of various sizes for measuring
- Sieve, or sifter
- Electric Stand mixer
- Piping Bag
- Silpats, or parchment paper
- Template (Parchment paper with 1.5" circles 1-2 in apart)
Ingredients:
For the cookies:
- 100g room temperature egg whites
- 1 pinch cream of tartar
- 35g of superfine sugar
- 110g of Almond flour (sifted)
- 200g of Powdered Sugar
- 10g cocoa powder
For the Salted Caramel:
- 1 cup sugar
- 2 tablespoons water
- 2 tablespoons light corn syrup
- 1/2 cup heavy cream
- 4 tablespoons butter
Making the Cookies:
Step 3: Mix together your Almond flour, powdered sugar, and cocoa powder, and sift 1-2 times through so it is thoroughly incorporated, and set aside. Step 4: Pour your measured egg whites into the mixer and mix on low until foamy. Step 5: Then add in the cream of tartar and mix further on medium until soft peaks form. |
Step 8: Now, put the batter into a piping bag, and pipe onto the silpats into nice, even circles that fill the shape and size of the template below. Step 9: Once all of your cookies are piped onto the cookie trays, hit the trays down onto a hard surface 4-5 times so that it will release any air bubbles inside. |
Step 12: Pre-heat oven to 350 degrees. Reduce temperature to 300 degrees and cook the cookies 1 tray at a time for 12 minutes, flipping the tray halfway through. Step 13: Let them rest and cool after cooking before filling. Then you will want to match up similar sizes, since they will all be slightly different; fill, and sandwich the cookie. ENJOY! |