1 cup superfine almond flour (110 g), if unable to find “superfine” it is recommended that you pulse the almond flour in a food processor first
2 tablespoons instant espresso powder
Buttercream filling
½ cup butter (115 g), room temperature
2 cups powdered sugar (240 g), sifted
2 teaspoons vanilla extract
Garnish
cocoa powder, optional
Nutrition Info
Calories 230
Fat 11g
Carbs 30g
Fiber 1g
Sugar 28g
Protein 3g
How to Make It
1. Step
Line a large baking tray with parchment paper.
2. Step
In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ⅓ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Add another ⅓ of the sugar and beat again until egg whites are back to stiff peaks. Repeat with last ⅓ of sugar, beating until whites are shiny and fluffy.
3. Step
Using a fine mesh strainer, sift together the almond flour, confectioners sugar, and espresso powder into the bowl with the egg whites. Discard any large pieces that remain in the strainer.
4. Step
With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains (Do not overmix or batter will be too thin and runny).
5. Step
Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray into 1 ½ inch (4 cm) disks.
6. Step
Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow cookies to rest at room temperature for one hour, until a skin forms on the surface of the cookies.
7. Step
Preheat oven to 285˚F (140˚C)
8. Step
To make the filling, beat the butter, confectioners sugar and vanilla extract until light and fluffy. Set aside.
9. Step
After about one hour, gently brush the top a cookie with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
10. Step
Bake cookies in preheated oven for 15 minutes, or until the cookies peel away from the parchment when lifted.
11. Step
Allow the cookie shells to cool completely.
12. Step
Pipe the buttercream frosting onto the bottom side of a cooled shell and sandwich together with a similarly sized cookie.
13. Step
Dust with optional cocoa powder and serve. *Store in an airtight container in the refrigerator.
