120 grams egg white, at room temperature (approximately 3 egg whites)
100 grams almond flour, (I used the one from Vahiné)
200 grams icing sugar
40 grams sugar, white
1 teaspoon strawberry essence
red food coloring
Preparation
1h 15 mins
0 mins
Low
We sift the powdered sugar and almond flour well. We mix it very well (with the help of a mixer).
If they are chocolate, at this point we also add the unsweetened cocoa powder. We whip the egg whites until stiff peaks form. Once they are whipped, we add the white sugar.
When the mixture is shiny, we add the food coloring (brown for chocolate, pink for strawberry) and the strawberry essence (only for the strawberry ones). We incorporate the sugar and almond mixture using a spatula. With folding movements, and trying not to deflate the egg whites, we mix and mix.
We fill the piping bag with a Wilton size 12 tip and start making mounds about 3 - 4 cm in diameter. I use parchment paper placed on a non-stick tray, but if you have a silicone mat and prefer it, that's perfect.
If you are not good at it, you can draw a guide on the parchment paper beforehand and flip it over, so you can see it through, but I am a bit lazy and do it by eye. Once we have them on the tray (you will probably need 2 or 3 trays per recipe... they yield a lot!!), we give the tray a firm tap to release the air bubbles.
We have to wait until they are dry on the outside and feel non-sticky when touched. Now we just need to bake them at 170º for about 10 minutes. If you make them larger, simply extend the baking time. Once out of the oven, you need to let them cool completely before filling them. And done...
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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