yield: 68 regular shells
120 g almond flour
200 g powdered sugar
100 g egg whites (aged 3 days)
1/4 tsp cream of tartar
33 g granulated sugar
food coloring, if desired
Line 2-3 heavy gauge aluminum baking sheets with parchment. Prep a piping bag with a round tip.
Weigh out almond meal and powdered sugar and sift together to remove any clumps. (If you own a food processor, I highly recommend blending the ingredients and then sifting.)
Weigh out the egg whites into a large stainless steel mixing bowl. Begin beating the eggs on low speed. What you're doing here is unraveling the egg white's proteins (these are what will capture the air bubbles you whisk in), they're bundled up and you need to gently unwind them. A light touch does this far better than scrambling them on high speed. Once the egg whites are very foamy, begin sprinkling in the sugar as you beat. Increase the speed to medium, if necessary, and beat the meringue to stiff glossy peaks.
Add the food coloring (for the full recipe it usually takes 2-4 drops of gel, for a half batch 1-2 drops does the trick) and mix.
Add about 1/4 of the almond/sugar mixture and fold in until no streaks remain. Continue to add the almond mixture in quarters, folding until you reach the proper batter.
Pour the batter into your prepared piping bag and pipe rows of batter (dollops a little bigger than a quarter) onto the baking sheets, giving them space to spread.
Tap the pan on the counter to bring up any air bubbles and quickly pop them with a toothpick. Allow the cookies to rest on a level surface for 30-ish minutes. Until they are no longer tacky to a light touch.
While they rest, place an oven rack in the lower 3rd of your oven and preheat to 285°F. Bake the cookies for 15 minutes.
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