Simple ingredients:
- 3/4 cup Almond meal
- 3/4 cup powdered sugar
- 2 tsp. coco powder
- 2 ex-large egg whites, at room temperature
- 1/4 cup powdered sugar
- Line a parchment paper on a large cookie sheet. Lightly spray with non-stick cooking oil.
- Sift almond meal, 3/4 cup powdered sugar and coco powder into a medium mixing bowl. Mix together well.
- In a small mixing bowl, beat the egg whites with an electric mixer until lightly foamy (about 20 seconds). Add 1/4 cup powdered sugar, beat until holding soft peak and glossy meringue. (Important: ensure to add sugar into the foam egg whites within 25 seconds so that cookies will have the pretty "skirt" on the bottom while baking).
- Using a spatula, fold almond mixture into the meringue 1/3 at a time until it forms a shiny batter with a thick, ribbon like consistency.
- Pour the batter into a pastry bag and cut a small hole at the end. Pipe 32 small circles like Quarter size circles on the parchment paper with 1/4-inch apart.
- Let stand at room temperature for 30 minutes until the top is little dry and shinny. Bake in the preheated over at 325 degrees F for 5 minutes, then turn down the temperature to 300 degrees F and baking another 5 minutes. After the cookie are cool, gently put two together with the butter cream filling in the middle.
- 1/2 block butter (about 4 Tbsp.), soften
- 3 Tbsp. Cream Cheese, soften
- 1 cup powdered sugar
- 1/2 tsp. vanilla
