Ingredients
- 2 Cup powdered sugar
- 1 Cup almond flour or almond meal
- 1/4 tsp Sea Salt
- 3 egg whites large, room temperature
- 1/4 tsp cream of tartar
- 3 TBSP sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Line 2 large baking sheets with parchment paper.
- Put powdered sugar, almond flour, and salt in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.
- Using a flour sifter, sift the above ingredients into a large bowl. Set aside.
- Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium-high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
- Continue to beat, slowly adding the granulated sugar, and vanilla extract...until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
- Now you will need to spoon half of the batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.-
- Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
- Now you will need to spoon half of the batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.
- Bake cookies, 1 sheet at a time, until firm to touch in the center and dry and cracked on top, about 7 minutes ..... pull the pan out and then rotate and bake for another 7 minutes.
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