- 3 egg whites
- 1/4 cup sugar
- 2 cups confectioner’s sugar
- 1 cup almond flour
- 1/4 tsp cream of tartar
- pinch of salt
- food coloring (optional)
Line baking sheet with parchment paper.
In a bowl, sift almond flour and confectioner’s sugar twice. Discard (or eat!) lumps.
In a separate bowl, combine egg whites, salt, and cream of tartar and beat until foamy.
Slowly add sugar and whip for 8-10 minutes until soft peaks.
Add food coloring (optional).
Whip more until stiff peaks.
Fold almond flour/confectioner’s sugar mixture into the meringue. (About 65-75 folds until lava-like)
Transfer batter to pastry bag and pipe 1-inch rounds
Rap/Tap pan on counter top 2 times on each side to get rid of air bubbles.
Sit out for 30 mins – 1 hour to develop skin.
Preheat oven to 290 °F.
Bake for 15 – 18 mins or until it comes off clean from parchment paper.
Take out and let cool for 20 minutes on cooling rack.
Fill with flavored buttercream or ganache.