Zutaten:
120 grams almond flour
200 grams powdered sugar
1 tablespoon instant espresso granules
100 grams egg whites, room temperature
¼ teaspoon cream of tartar
pinch of kosher salt
30 grams granulated sugar
about 1/3 cup Nutella spread
200 grams powdered sugar
1 tablespoon instant espresso granules
100 grams egg whites, room temperature
¼ teaspoon cream of tartar
pinch of kosher salt
30 grams granulated sugar
about 1/3 cup Nutella spread
Zubereitung:
Measure the almond flour,
powdered sugar, and espresso powder into the bowl of a food processor. Pulse
the mixture to a fine powder, and sift. Re-process any large bits that remain,
and sift again. Discard any large bits that still remain.
Whip the egg whites, cream of tartar, and salt on medium speed until frothy. Slowly add the granulated sugar (about a teaspoon at a time), while continuing to whip. Once all the sugar has been incorporated, turn the speed up to high and whip until the meringue looks glossy and holds stiff peaks.
Dump all the almond flour mixture into the meringue at once. Fold together until the batter falls from the spoon in one long, continuous ribbon
.
Transfer to a piping bag fitted with a large round tip, and pipe rounds about 1 inch in diameter onto parchment-lined baking sheets. Slam the baking sheet on the counter to force out any large air bubbles, and allow to dry for 30-45 minutes.
Preheat the oven to 325 degrees F and bake for 15-16 minutes. Cool completely on the baking sheet, then peel off and sandwich with Nutella.
Whip the egg whites, cream of tartar, and salt on medium speed until frothy. Slowly add the granulated sugar (about a teaspoon at a time), while continuing to whip. Once all the sugar has been incorporated, turn the speed up to high and whip until the meringue looks glossy and holds stiff peaks.
Dump all the almond flour mixture into the meringue at once. Fold together until the batter falls from the spoon in one long, continuous ribbon
.
Transfer to a piping bag fitted with a large round tip, and pipe rounds about 1 inch in diameter onto parchment-lined baking sheets. Slam the baking sheet on the counter to force out any large air bubbles, and allow to dry for 30-45 minutes.
Preheat the oven to 325 degrees F and bake for 15-16 minutes. Cool completely on the baking sheet, then peel off and sandwich with Nutella.
Keine Kommentare:
Kommentar veröffentlichen