• Combine almond flour and confectioners sugar and grind to a fine powder in the Robot Coupe, sift. 
  • Add the first amount of egg whites, desired color and mix to a paste. 
  • Cover and set aside. In a medium saucepan, combine sugar and water and start to cook over medium heat. 
  • Meanwhile, in a mixer with a whisk attachment, begin whipping the egg whites and cream of tartar to soft peaks. 
  • When the sugar mixture reaches 245°F, carefully pour over the whipping egg whites. 
  • Continue whipping until the mixture reaches 90° F. 
  • Add the meringue to the almond mixture in three additions. 
  • Deflate the mixture unitl it falls off of the spatula into a steady stream. 
  • Pipe desired size onto a silpat and leave to dry for 1-2 hours at room temperature. 
  • Bake at 315° for 11-14 minutes depending on size.

About this Recipe:

Complexity level:  


Related recipes