Ingredients Total Time: 2 hours
2/3 cup of sliced almonds Active Time: 30 minutes
1 cup of confectioner’s sugar
2 large egg whites, room temp.
¼ cup of granulated sugar
1 ½ cups of filling
Directions
Preheat oven to 350
degrees F with rack in the lower third. Grind almonds in blender or food
processor as fine as possible, about 1 minute. Add confectioner’s sugar process
until combined, about 1 minute. Pass almond mixture through a fine mesh sieve.
Transfer solids in sieve to food processor. Grind and sift again pressing down
on the clumps. Repeat until less than two tablespoons of solids remain in
sieve. Whisk egg whites and granulated sugar by hand to combine. Beat on medium
speed (4 on kitchen aid) for 2 minutes. Increase to medium high (6) and beat
for 2 minutes. Then beat on high (8) 2 minutes more. The beaten egg whites
should hold stiff glossy peaks when you lift the whisk out of the bowl. If you
would like you can add coloring and flavoring. For coloring I recommend using
gel food coloring. If desired beat on high for 30 seconds more. Add dry
ingredients all at once. Fold with a spatula from the bottom of the bowl
upward, then press flat side of spatula firmly through the middle. Repeat this
until the batter flows like lava. About 35 to 40 complete strokes. Rest a pastry
bag fitted with a 3/8 inch round tip inside a glass. Transfer batter to bag;
secure top. Dab some batter remaining in bowl onto corners of two heavy baking
sheets; line with parchment paper. With piping tip ½ above sheet pipe batter
into a ¾ inch round then swirl tip off to one side. Repeat spacing rounds 1
inch apart. Tap sheets firmly against counter top to release air bubbles. Let rounds
sit on counter for 30 minutes to let stiffen. Once the 30 minutes are up bake 1
sheet at a time rotating half-way through, until just risen, and just set, 13
minutes. Let cool and pipe or spread filling on flat sides of cookies. Sandwich
together.
No comments:
Post a Comment