INGREDIENTS:

3 egg whites
1/4 cup white sugar
1 2/3 cups confectioners' sugar
1 cup finely ground almonds

DIRECTIONS:

1 - Line a baking sheet with a silicone baking mat.

2 - Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks.

3 - Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.

4 - Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.

5 - When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip.

6 - Pipe the batter onto the baking sheet in rounds, leaving space between the disks.

7 - Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.

8 - Preheat oven to 285 degrees F (140 degrees C).

9 - Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

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