Ingredients
- 1 3/4 cups confectioners' sugar
- 1 cup almond flour
- 3 large egg-whites, at 70 degrees
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1/4 cup superfine sugar
- two to three drops gel food coloring (see below)
- 1/2 teaspoon vanilla, almond or mint extract
- Assorted fillings (see below)
- Special Equipment:
- Oven with convection setting
- 4 baking sheets
- 3 silicone baking mats
- Fine-mesh sieve
- Pastry bag with 1/4-inch round tip
Directions
Preheat the oven to 300 levels F while using convection setting. Line 3 baking sheets with silicone mats. Appraise the confectioners' sugar and almond flour by spooning them into calculating cups and leveling having a knife. Transfer to some bowl whisk to mix.
Sift the sugar-almond flour mixture, just a little at any given time, via a fine-mesh sieve right into a large bowl, pressing having a rubber spatula to feed whenever possible. It will require some time, and as much as two tablespoons of coarse almond flour might be left just toss it.
Beat the egg-whites, cream of tartar and salt having a mixer on medium speed until creamy. Boost the speed to medium high progressively add some superfine sugar and beat until stiff and glossy, about 5 more minutes.
Transfer the beaten egg-whites towards the bowl using the almond flour mixture. Draw a rubber spatula midway with the mixture and fold until incorporated, giving the bowl one fourth turn with every fold.
Add some food coloring and extract (see below). Continue folding and turning, scraping lower the bowl, before the batter is smooth and falls from the spatula inside a thin flat ribbon. two to three minutes.
Transfer the batter to some pastry bag fitted having a 1/4-inch round tip. Holding the bag vertically and near to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets two times from the counter to produce any air bubbles.
Allow the cookies spend time at 70 degrees before the tops aren't sticky to touch, fifteen minutes to at least one hour, with respect to the humidity. Slip another baking sheet underneath the first batch (a dual baking sheet protects the cookies in the heat).
Bake the very first batch before the cookies are shiny and rise 1/8 inch to create a "feet," about twenty minutes. Transfer to some rack to awesome completely. Repeat, utilizing a double sheet for every batch. Peel the cookies from the mats and sandwich having a thin layer of filling (see below).
Tint the batter with 2 drops neon pink gel food coloring flavor with almond extract. Fill with seedless raspberry jam (you will need about 3/4 cup).
Tint the batter with 2 drops mint eco-friendly gel food coloring flavor with mint extract. For that filling, microwave 3 ounces chopped white-colored chocolate. two tablespoons heavy cream and 1 tablespoon butter in 30-second times, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint eco-friendly gel food coloring .
Tint the batter with 3 drops royal blue gel food coloring flavor with vanilla flavoring. For that filling, mix 4 ounces softened cream cheese and three tablespoons blueberry jam.
Tint the batter with 2 drops purple gel food coloring flavor with almond or vanilla flavoring. For that filling, mix 3/4 cup mascarpone cheese. two tablespoons honey and 1 teaspoon ground dried lavender .
Tint the batter with 2 drops lemon yellow gel food coloring flavor with vanilla flavoring. For that filling, press 3/4 cup pineapple jam via a sieve, discarding any large pieces.
Photograph by Levi Brown
Recipe thanks to Food Network Magazine