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1
Pre heat oven to 300F, line 3 baking sheets with parchment paper/ silicone mats.
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2
Measure confection sugar and almond flour.
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3
Then whisk to combine.
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4
Sift the sugar almond mixture, little bit at a time, pass through sifter again.
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5
Beat egg whites, cream of tartar and salt with a mixer on medium speed until frothy.
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6
Then switch mixer to medium high and gradually add the superfine sugar to egg mixture.
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7
Beat until stiff and shiny should be soft peeks, about 5 min total
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8
Transfer beaten egg whites to the bowl with the almond flour mixture.
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9
Fold everything together using rubber spatula about 15 strokes then add vanilla extract and vanilla bean.
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10
(you can add food coloring if you like) Continue folding for 2 minutes until batter is smooth and falls off the spatula in a thin ribbon.
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11
Transfer the batter to pastry bag or plastic bag cut the tip of one corner off.
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12
Try and pip small round even circles onto baking sheets lined with parchment paper.
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13
Bang pan 2 times on each of the four sides to release air bubbles.
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14
Then let cookies sit at room temp for 15 min to 1 hour (depending on humidity) until top off cookie is no longer sticky to the touch.
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15
Place in top rack of oven to bake for 20 minutes.
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16
After baking immediately transfer to cooling rack and repeat with other batches.
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17
To make chocolate ganache that goes in between cookies.
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18
Take your chocolate chips, heavy cream,and instant coffee and put in a glass or metal bowl over a pot of boiling water.
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19
Stir occasionally
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20
Refrigerate for ganache to harden then serve and enjoy!!
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21
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