4 egg whites
1/4 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract
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1 & 1/2 cup powdered sugar
1 & 1/4 cup almond meal (finely ground blanched almonds)
1/2 tsp salt
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Filling of your choice:
jam
buttercream
lemon curd
chocolate ganache
nutella
-Preheat oven to 325 degrees. Line three baking sheets with parchment paper.
-Using a medium-mesh sieve, sift the powdered sugar into the almond flour and set aside.
-In a clean stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), whip the egg whites on medium speed until foamy and the wires of the beater(s) leave a trail, 1 to 2 minutes.
-Add 1 Tbs. of the granulated sugar and continue to whip for another 30 to 45 seconds. Repeat 3 times with the remaining granulated sugar. Once all of the sugar is mixed in, continue whipping the whites until they turn glossy and stiff (when you lift the beater(s) from the bowl, the whites should hold a straight peak that doesn’t curl at the tip), 4 to 8 minutes more.
-With a large rubber spatula, fold in half of the powdered sugar/almond meal mixture. Once most of it has been incorporated, fold in the remaining mixture until just combined. Do not overbeat.
-Using a piping bag fitted with a 1/2- to 3/4-inch round tip , pipe the batter onto the prepared sheets in rounds that are about 1 inch in diameter and 1/4 to 1/2 inch thick, spaced about 1-1/2 inches apart.
-As you pipe, hold the bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize the peaks.
-Use your finger, dipped in cold water to flatten any tips.
Bake the cookies
Bake, rotating the sheets and swapping their positions after 8 minutes, until the meringues are very pale golden, 15 to 20 minutes total. Cool completely on the baking sheets on racks.
-Using a piping bag with a small tip, pipe 1 to 1-1/2 teaspoons of the filling onto half of the cookies—you want to use just enough filling that it spreads to the edge when topped but doesn’t squish out much when bitten.
-Top the filled halves with their partners.
-The cookies are best the day they’re made, but you can store them in an airtight container at room temperature for up to 1 day.
Pipe the cookies
-Using a piping bag fitted with a 1/2- to 3/4-inch round tip , pipe the batter onto the prepared sheets in rounds that are about 1 inch in diameter and 1/4 to 1/2 inch thick, spaced about 1-1/2 inches apart.
-As you pipe, hold the bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize the peaks.
-Use your finger, dipped in cold water to flatten any tips.
Bake the cookies
Bake, rotating the sheets and swapping their positions after 8 minutes, until the meringues are very pale golden, 15 to 20 minutes total. Cool completely on the baking sheets on racks.
Fill the cookies
-Using a piping bag with a small tip, pipe 1 to 1-1/2 teaspoons of the filling onto half of the cookies—you want to use just enough filling that it spreads to the edge when topped but doesn’t squish out much when bitten.
-Top the filled halves with their partners.
-The cookies are best the day they’re made, but you can store them in an airtight container at room temperature for up to 1 day.
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