1 1/2 cups Wholesome! Organic Powdered Sugar
7/8 cup almond flour food or ground almonds
1/2 cup cage-free organic egg whites (from 3 to 4 eggs)
2 tbsp Wholesome! Organic Cane Sugar
1 stick unsalted butter, at room temperature Cane
1/4 cup Wholesome! Organic Powdered Sugar
1 1/2 tsp hot water
3/4 tsp instant coffee
1/4 tsp pure vanilla extract
Cookies: Preheat the oven to 300°F.
Stir the Organic Powdered Sugar and almond flour together. Sift the mixture through a mesh strainer to remove any chunks of almond.
Whip the egg whites until frothy in a mixer fitted with a whisk attachment. Add the Organic Cane Sugar and whip until stiff. Gently fold in a third of the almond mixture the mixture should stay streaky. Add another third and fold very lightly. Add the final third and fold the mixture until combined, leaving a few specks of egg whites. The batter will be rather soupy.
Place the pastry bag (with a clothespin holding it shut at the bottom) in a tall round container such as a coffee can, mayonnaise jar, or vase, folding the edge of the bag over the rim of the container to fill it easily.
Pipe rows of kisses 1-inch in diameter (about the size of a quarter), inch apart on the cookie sheets. Bake for about 17 minutes, rotating the pans after 8 minutes, until very light brown.
While the cookies are still hot, remove the meringues from the parchment by spooning a tablespoon of water under each edge of the paper. This will steam the cookies loose. Let cool and peel off.
Coffee Cream: Whip the butter until very light and fluffy in a mixer fitted with a whisk attachment, scraping down the bowl often to make sure that all the butter is whipped. Add the powdered sugar and mix at low speed. Combine the hot water and the coffee and let dissolve. Drizzle in the coffee and vanilla and mix to combine. Transfer to a clean pastry bag fitted with a large or small plain tip.
Make sandwiches by piping a 1/8-inch layer of coffee cream onto the flat sides of half of the cookies. Lightly press the flat sides of the unfrosted cookies to the frosted ones. Refrigerate in an airtight container for up to 3 days.
Recipe Source: “Just a Bite” by Chef Gale Gand
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