Almond cookies made from almond flour, powdered sugar, and a single egg white are essentially "imperfect macarons" - but no less delicious for it. The batter is piped from a pastry bag, left to dry for half an hour, and baked for 12-15 minutes at 150-160 °C. That fact really doesn't bother me at all - bon appetit!
Almond Cookies
Delicate almond cookies made with almond flour, powdered sugar, and egg white - a home version of macarons that works even without experience.
Ingredients
Method
- Sift the almond flour and powdered sugar into a bowl - a couple of times. Stir the mixture.
- In a separate bowl, whip the egg white, gradually adding the sugar, until stiff peaks form.
- Fold the dry ingredients and food coloring (if using) into the egg white in parts, mixing gently.
- Transfer the batter to a pastry bag and pipe rounds onto parchment, leaving enough space between them.
- Let the piped rounds sit for about 30 minutes so the batter spreads and dries on top.
- Bake in an oven preheated to 150-160 °C for 12-15 minutes.
- Take the finished cookies off the baking sheet right away, along with the parchment, and let them cool. Bon appetit!
Notes
Take the cookies off the hot baking sheet right away, parchment and all, otherwise the bottoms will dry out too much.
Tips
- Sift the dry mix twice - almond flour with powdered sugar. This directly affects how smooth the cookie surface comes out.
- Whip the egg white to stiff peaks, adding the sugar gradually, then fold in the dry ingredients in parts, very gently.
- Leave enough space between the piped rounds on the parchment: the batter spreads a little.
- Let them sit for 30 minutes before baking - the piped rounds need to spread and dry on top.
- Take the cookies off the baking sheet right away, parchment and all, and only then let them cool.
- Food coloring is optional; add it along with the dry ingredients.
Leave a Reply