Almond Meringue Cookies

Directions

Cookie

1. Mix half of the confectionary sugar with the almond flour. Use a food processor for even mixing, but it's okay if you don't have one.

2. Sift the dry mix into a mixing bowl.

3. In a separate bowl, whip the egg whites into a meringue. You'll know it's ready when the peaks are stiff. This might take some time depending on the temperature of the whites. It's best to use an electric mixer, but a fork or whisk also works but will take longer.

4. Gradually add the remaining confectionary sugar and the vanilla into the meringue while you are still whisking.

5. Add the dry mixture gradually into the meringue and whisk.

6. Whisk and stop as soon as you are able to make a figure "8" with the batter and the figure 8 should keep for several seconds before dissolving. You might need to add up to an additional 1/4 cup of almond flour for the texture to be right.

7. Put the batter into a piping bag (or you can use a ziplock bag and just cut one of the corner).

8. Put parchment paper on a baking pan and pipe the batter to be about 1.5 inches wide.

9. Let them rest for 30 minutes before baking at 400 degrees Fahrenheit for 16 minutes or until the bottom of the cookie is crisp.

Filling

1. Whisk room temperature butter with powdered sugar and salt.

2. As an optional stp, add whipping cream to adjust the texture. 

After the cookies finish baking, let them rest for 30 minutes, then add the filling and make some cookie sandwiches. I recommend eating them after refrigerating overnight.