Firmly tap the baking sheets twice against the counter to release any air bubbles. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes. Fold in the egg whites by drawing a rubber spatula halfway through the mixture and folding until incorporated, giving the bowl a quarter turn with each fold.Īdd the desired food coloring and extract (see below). Transfer the beaten egg whites to the bowl with the almond flour mixture. Increase the speed to medium high gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes. It will take a while, and up to 2 tablespoons of coarse almond flour may be left save for another use.īeat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible.
Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Line 3 baking sheets with silicone mats or parchment.
0 kommentar(er)
