Be sure that your bowl and whites are absolutely free of any fat or yolk. The whites require super clean conditions in order to behave themselves. Clean freaks!
After you take the cookies out of the oven they will crinkle and pop. Its kind of neat.
Amaretti Cookies
1 cup (120 grams) sliced almonds, raw (the almonds toast while baking)
1 teaspoon all purpose flour
1/2 cup powdered sugar
2 large egg whites, at room temperature
pinch of cream of tartar
6 tablespoons sugar
1 teaspoon almond extract
Preheat the oven to 300 F.
Combine almonds, flour and powdered sugar in a food processor and process until the almonds are very finely chopped.
In to a big bowl, add the egg whites. Whisk the whites until they get frothy. Add the cream of tartar and whisk until they egg whites hold their shape. Slowly add 6 tablespoons of sugar. Whisk until the whites have the look of whipped cream (soft peaks).
Fold in the ground almond mixture with a rubber spatula. Place the batter into a pastry bag with 1/2 inch tip and pipe mounds (a little larger than a quarter) on parchment paper. The cookies do not spread, so you can place them close together.
Bake for 35 minutes on the center and bottom racks. Rotate the pans halfway through baking. When the cookies are nicely browned, turn the oven off and let them sit for another 20 minutes.
Remove, cool and store in an airtight container for several weeks.
No comments:
Post a Comment