July 2, 2015


3 Egg Whites

1 Cup of Almond Meal/Flour

1/4 Cup of White Granulated Sugar

1 2/3 Cup Confectioner's Sugar


Preheat oven to 275 degrees F (may vary depending on your oven) and line some cookie sheets with parchment paper.

Beat egg whites in a stand mixer using the whisk attachment until the whites are foamy.

With the mixer still running, slowly add granulated sugar.

Beat until fluffy, glossy, and have soft peaks.

In a separate bowl, sift together the confectioner's sugar and almond meal.

By hand, fold in the egg white mixture. Try to incorporate the powdered mixture with as few strokes as possible--about 40 strokes.

You can also add your dye and flavor. The amount of flavoring that you add depends--just flavor to taste.

Continue mixing until batter runs off of the spatula in ribbons and settles in the bowl completely in 15 seconds. If it is still too sift, mix some more.

When batter is finished, spoon it into a pastry bag that has been fitted with a plain round tip (a coupler will also work).

Pipe small, 1 1/2 inch, evenly-sized disks onto the parchment paper, allowing space between the cookies for settling.

Once a tray has filled up, drop the tray several times from a height of about 6 inches. This helps remove any air bubbles from the batter as well as helps the batter settle.

Allow the batter to sit out at room temperature until a hard shell covers the cookies. This time may vary (for me it was about an hour and a half).

Bake cookies until they just begin to brown (about 12 minutes) and let them cool completely before filling.