Ingredients
3 egg whites
60 g white sugar
200 g confectioners' sugar
125 g finely ground almonds
Directions
Step 1
Prepare a baking sheet with a silicone baking mat.
Step 2
Using a stand mixer with a whisk attachment, beat egg whites until foamy. Add white sugar and beat until glossy and fluffy with soft peaks.
Step 3
Sift confectioners' sugar and ground almonds into a separate bowl; gently fold the almond mixture into the egg whites about 30 times.
Step 4
Transfer a small amount of batter into a plastic bag with a small corner snipped off. Pipe a test disk of batter, about 4 cm in diameter, onto the prepared baking sheet. If the disk holds a peak, gently fold the batter a few more times and retest.
Step 5
Once the batter flattens immediately into an even disk, spoon it into a pastry bag fitted with a plain round tip. Pipe batter onto the baking sheet in rounds, leaving space between them. Let the piped cookies stand at room temperature until they form a hard skin on top, about 1 hour.
Step 6
Preheat the oven to 140°C (285°F).
Step 7
Bake the cookies in the preheated oven until set but not browned, about 10 minutes.
Step 8
Allow the cookies to cool completely before filling, about 30 minutes.