Luxurious Egg White and Almond Flour Cookies

1. 1

   Sift the almond flour, 20g of sugar, and cake flour together, add in the heavy cream, and mix.

2. 2

   Add in the melted butter and stir.

3. 3

   (The dough is hard so knead it in),

4. 4

   In another bowl, add in the egg whites and 20g of sugar to make a meringue (whip until stiff peaks form).

5. 5

   First take 1/4 of the meringue, add to the mixture from step 2, and stir in.

6. 6

   Add in the remaining meringue once the dough has softened, and mix.

7. 7

   Place the dough into a pastry bag, and squeeze out into about 3 cm sized drops, using a 1cm head.

8. 8

   (The dough will spread out, so leave space between drops).

9. 9

   Bake in an oven preheated to 170C for about 16 minutes, and bake until they turn a nice baked color.

10. 10

    Take out and place onto a rack to cool.

11. 11

    Fill with ganache if you would like.

12. 12

    Post script: These bake quite moist, but I will add that baking at 150C and letting them cool in the fridge will make them crispy.

* Per serving · 4 servings · Values may vary.