Changes

Pre-heat oven to 290F. Cut parchment paper to a tray, and stack that in another tray. The double method prevents them from cracking / rising too quickly. Cut another parchment sheet and leave out separately- we'll use the same two trays for the second batch.

Pre-heat oven to 290F. Cut parchment paper to a tray, and stack that in another tray. The double method prevents them from cracking / rising too quickly. Cut another parchment sheet and leave out separately- we'll use the same two trays for the second batch.

Sift these two together, removing any large bits. 138 g almond flour 124 g powdered sugar Set that aside.

Sift these two together, removing any large bits.  

138 g almond flour

124 g powdered sugar  

Set that aside.

Whip this at room temperature in a mixer until it begins to foam: 105 g egg whites (not aged) Slowly add this a teaspoon at a time 105 g granulated sugar Stop the mixer when it's stiff and white- if you pull out the whisk and it has a "space needle peak" / pompadour, you're good. Don't overwhip to total stiffness. This is where you would add a drop or two of food color gel like Americolor, but we didn't have any. Whip again real quick to incorporate color.

Whip this at room temperature in a mixer until it begins to foam: 105 g egg whites  

Slowly add this a teaspoon at a time  

105 g granulated sugar  

Stop the mixer when it's stiff and white- if you pull out the whisk and it has a "space needle peak" / pompadour, you're good. Don't overwhip to total stiffness. This is where you would add a drop or two of food color gel like Americolor, but we didn't have any. Whip again real quick to incorporate color.

Pull off the meringue bowl and add in 1/3 of your powdered sugar / almond mix. Slowly mix until just incorporating all the dry stuff. Repeat two more times.

Pull off the meringue bowl and add in 1/3 of your powdered sugar / almond mix. Slowly mix until just incorporating all the dry stuff. Repeat two more times.