Ingredients:
2 large egg whites
110g powder sugar
24g granulated sugar
60g almond flour (available at Meijer)
Direction:
Combine powder sugar and almond flour. Pour the mixture into food processor. Run the processor for about 10 seconds. And then shift the flour mixture. Discard any big almond pieces.
Beat the egg white with an electronic whisk at medium speed for a couple minutes. Add sugar when beating, little by little. Stop beating when the stiff peak forms.
Fold the shifted almond flour mixture into egg whites. Fold it gently until the batter can fall smoothly like a silky ribbon.
Prepare a medium/large size pastry bag and NO. 12 tip.
Line a cookie pan with silicone baking mat.
Fill the pastry bag with almond batter. Squeeze a dollar coin size batter onto the silicone mat, about a quarter inch in height. Repeat it until all the batter is finished. You should be able to get 18 to 22 ones.
Tap the bottom of the cookie pan when done to smooth the cookie dough tops.
Let the pan sit on countertop until the surface becomes dry to touch. It might take 30 to 60 minutes depending on the humidity around.
Preheat the oven to 325F.
Bake in the oven for 12 to 14 minutes. DO NOT open the oven to check cookies when baking.
Let cookies cool down on silicone mat a bit before transferring to a cooling rack.
Use any filling of your choice: jam, chocolate, cheese, nutella………. Be creative!
Two other variations:
Chocolate macaroons:
2 large egg whites
110g powder sugar
24g granulated sugar
54g almond flour
12g unsweetened coco powder
Green tea macaroons:
2 large egg whites
110g powder sugar
24g granulated sugar
55g almond flour
8g unsweetened coco powder
