Ingredients
1/2
cup confectioners sugar
7/8
cip almond flour or finely ground almonds
8
tbsp unsalted butter at room temp
1/4
cup confectioners sugar
1/4
tsp pure vanilla extract
Directions
2.
1. Preheat oven to 300.
3.
2. Stir confectioners sugar and almond flour together then sift mixture.
4.
3. Whip egg whites until frothy, add granulated sugar and whip til stiff.
5.
4. Gently fold in 1/3 of almond mixture. Gently fold in second 1/4, then last.
6.
5. On a baking sheet lined with parchment, either pipe 1 inch circles of mixture, or use spoon to create circles.
7.
6. Bake for 17 minutes, rotating after 8. Cookies should be light brown.
8.
7. To remove meringues, add a small amount of water under edges of parchment to steam loose the cookies. Let cool then remove.
10.
1. Whip butter until light and fluffy
11.
2. Add confectioners sugar and mix at low speed
12.
3. Combine hot water and coffee until dissolved.
13.
4. Add coffee and vanilla to butter/sugar mixture to combine.
14.
5. Use Coffee Cream to create little sammiches with the cookies.
15.
6. Refigerate until Serving.
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