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1
Combine the dry ingredients marked with (only 50 g of the powdered sugar) using a whisk, then sift.
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2
Sift the other 30 g of the powdered sugar in a separate bowl.
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3
Whip the egg whites in a bowl with an electric mixer.
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4
When the foam starts to become smooth, add the 30 g powdered sugar and whip until stiff peaks form.
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5
Use a whisk and mix lightly to smooth out the bubbles.
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6
Preheat the oven to 180C.
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7
Sift the Step 1 dry ingredients into the Step 3 meringue in 3 batches.
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8
Using a rubber spatula, fold by lifting the batter from the bottom of the bowl.
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9
Fold while taking care not to deflate the foam.
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10
Attach a 1 cm round tip to a pastry bag and fill it with the batter.
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11
Line an oven sheet with parchment paper.
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12
Pipe out the batter by overlapping it back and forth as shown until the cookies are 1.5 cm wide, 5 cm long and 1 cm thick.
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13
Or, pipe them into whatever shape you like.
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14
If you are topping the cookies with nuts, do it now.
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15
If you are going to sandwich ganache between the cookies, I suggest piping them into 2-2.5 cm round cookies.
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16
They'll turn out more appetizing that way.
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17
Bake for about 20 minutes at 180C and they're done.
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18
Take them out and let cool for 1 minute, then remove them from the baking sheet.
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19
If you leave them there for too long, they will start to curl back.
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20
These are very tasty with a light and airy texture.
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21
I like topping them with chopped almonds.
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22
If you are going to sandwich ganache, the amount shown in this picture is best.
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23
It'll spill out if you put on too much.
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24
I recommend using ai's recipe for the ganache.
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25
It's tasty and also adheres well.
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26
These cookies draw moisture easily, so if you are storing them or using them as gifts, pack them with desiccants.
