These are mini soft almond cookies filled with your favorite fillings. In this case, I filled them with some leftover blackberry ganache from my White Chocolate Lavender Cake. Read more about them on my Instagram post.
• 180g = 6 egg whites
• 105g = almond flour
• 105g = powdered sugar
• 45g = unbleached all purpose flour
• pinch of salt
• sprinkles (optional)
Your favorite spread like Nutella, dulce de leche, (my 😉 cookie butter, some of my whipped ganache from previous recipes, etc.
Preheat your oven to 400ºF = 204ºC (200ºC should be OK) and line two sheet trays with parchment paper or a silicone mat.
Sift the flour and almond flour into a bowl
Beat the egg whites with the pinch of salt until very foamy. Then add the powdered sugar and continue whipping until you make a shiny meringue.
Gently add half of the flour mixture to the meringue and fold in until incorporated. Repeat with the second half. You could also sift it in.
Make sure you have scraped down the sides and bottom of the bowl as you fold.
Transfer to a piping bag with a simple round tip (I used Ateco #807)
Pipe little rounds, about 1” in diameter, leaving about 1.5” in between them.
Add the sprinkles.
Bake for 6 minutes. The tops should be very light in color (like the photo) but the bottom should be golden.
Let them cool completely over a cooling rack.
If not using immediately, store them in an airtight container and if you need to stack them make sure you add parchment paper in between the layers.
Another fun option is to dip them in white chocolate and add the sprinkles then. The chocolate will also keep them fresh longer.
Fill them with all your favorite fillings and enjoy these sweet little treats!