by drbabs
View
my 120 recipes »
drbabs's Notes:
Expand3 egg whites, room temperature Ask a question about this ingredient
1 generous pinch of kosher salt Ask a question about this ingredient
2/3 cups sugar Ask a question about this ingredient
1/2 cup almond meal Ask a question about this ingredient
2/3 cups unsweetened cocoa powder Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1/2 teaspoon almond extract Ask a question about this ingredient
1/2 teaspoon espresso powder, dissolved in 1 teaspoon of hot water Ask a question about this ingredient
Line 2 heavy cooking sheets with parchment.
Ask a question about this stepIn a stand mixer, using the whisk attachment, beat egg whites and salt till stiff peaks form.
Ask a question about this stepBeat in sugar till mixture is white, shiny and stiff, but not dry.
Ask a question about this stepGently fold in almond meal, cocoa powder, vanilla extract, almond extract and espresso. Mix till thoroughly blended.
Ask a question about this stepUse 2 teaspoons to drop dough onto cookie sheets. Scoop with one spoon and scrape off with the other. Place them about 1-1 1/2 inches apart. Try to make them all about the same size. Smooth the tops with the back of a spoon.
Ask a question about this stepLet the cookies sit on the cookie sheet for about 30 minutes. Preheat the oven to 350.
Ask a question about this stepArrange 2 oven racks so that the oven is divided into thirds. Bake the cookies at 350 for 10 minutes. The tops should be dry and the cookies should still be soft. Turn the oven off and leave the cookies in the oven for another 10 minutes.
Ask a question about this stepCool cookies on wire racks. Gently remove the cookies from the parchment.
Ask a question about this step1/2 stick unsalted butter, room temperature Ask a question about this ingredient
1/2-3/4 cup confectioner's sugar (adjusted to taste for sweetness) Ask a question about this ingredient
1 pinch of kosher salt Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1/2 teaspoon almond extract (optional) Ask a question about this ingredient
orange zest, cardamom, cinnamon, or any other flavor of your choice (optional) Ask a question about this ingredient
Beat the butter, sugar and salt till smooth. Add vanilla and almond extracts (and other flavors) and beat on high speed till ingredients are blended, smooth and have the consistency of icing.
Ask a question about this stepSpread buttercream evenly on flat side of one cookie and top with another cookie of equal size. Do this with all the cookies.
Ask a question about this stepServe with milk. Vanilla ice cream. Good coffee. Enjoy.
Ask a question about this stepI like....like like.....very much!
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Had to pop over after reading Jenny's piece today. Excited to make them! Great pic too.