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Instructions |
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Line 3 baking sheets with parchment paper
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Make cookie base. Using a fine mesh strainer
sift together the conf sugar and almond flour.
Add egg whites and stir until the mixture is
moistened.
Make the Italian meringue. Place the 1 C sugar
in a small saucepan add about 2 tbl water and
stir with your finger until the sugar is
moistened. Wet your finger and wipe down the
sides of the pan to remove any sugar on the
sides of the pan. Place the pan over medium
heat and bring to a boil. Meanwhile. Place the
egg whites in the bowl of a mixer fitted with
the whisk attachment. Add the remaining 1 tbl
of sugar and cream of tartar. Turn the mixer on
low to medium. Once the sugar has dissolved in
the saucepan take a pastry brush dipped in
water and wash down the sides of the pan. Turn
to medium high and cook until it reaches 244 on
a candy thermometer.
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When the egg whites have volume but are still
soft, turn the mixture to low and slowly
drizzle the sugar mixture into the egg whites
between the side of the bowl and the outer
reach of the whisk. Turn the speed up to medium
and continue to whip until the outside of the
bowl has cooled off and the whites are firm and
glossy but not dry about 5 minutes.
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Add a small amount of the meringue to the
cookie base and stir it in with a spatula. This
will lighten up the mixture. Add in a few drops
of red food coloring. Add the remaining
meringue in 3 batches folding them gently into
the mixture. When the meringue is completely
incorporated continue to fold the mixture over
until the mixture forms a ribbon that settles
slowly into the mixture. Heat oven to 350.
Transfer the mixture to a piping bag with large
round tip. Pipe the mixture onto the prepared
sheets in quarter size rounds. Let the cookies
stand at room temp 15 min. Bake the pans 8-10
min until they are risen and set but not brown.
Cool. Mix filling ingredients and pipe onto
cookie top with 2nd cookie
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Originally Submitted
12/29/2017
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