Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Process the flour and the confectioners' sugar in a food processor for 20 seconds. Sift to remove any large pieces and to aerate the mixture. | 2. 2. Separate the eggs and put the whites in the bowl you'll use to whip them. Add a pinch of salt and using a beater, whip them until stiff peaks form. | 3. 3. Combine the water and granulated sugar in a small saucepan. Stir over medium heat until the sugar dissolves, then bring to a rapid boil. | 4. 4. Boil for 2 minutes; the temperature of the syrup should reach between 235°F and 240°F. Take the syrup off the heat. Slowly pour into egg whites while blending them with the beater. | 5. 5. Continue beating until the meringue is smooth, glossy, and forms soft peaks. | 6. 6. Fold in the flour/sugar until everything is evenly combined, then start stirring. This will thin the mixture. Stir until the batter runs in ribbons that disappear back into the mass in 10 to 20 seconds. Test frequently, and stop stirring when you reach this point. | 7. 7. Use a teaspoon cookie scoop or a pastry bag to deposit a generous teaspoon-sized round blob of batter onto a parchment-covered baking sheet. The cookie should flatten out, rather than remain in a tall blob. If it doesn't spread, stir the batter some more; your goal is a disc-like, fairly flat cookie. | 8. 8. Repeat with the remainder of the batter. Since the cookies won't spread as they bake, you can position them fairly close together. | 9. 9. Allow to rest in a dry place with good air circulation (a counter top is fine) until you can gently touch the tops and come away with a clean finger, about 2 hours. Towards the end of the resting time, preheat the oven to 275°F. | 10. 10. Bake the cookies for 25 to 30 minutes, till firm on the top. | 11. 11. Remove them from the oven, and cool completely on sheet. Use a thin spatula to carefully separate them from the parchment or foil. | 12. 12. Spread half the cookies with jam, ganache, frosting, nut butter, or any combination of fillings your heart desires. Top with the remaining cookies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2		-	-	-	-
confectioner ' sugar	1	cup		-	-	-	-
egg white	3			51.48	0.7227	10.790999999999999	0.1683
salt	1	pinch		-	-	-	-
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
sugar	2	tablespoons	granulated	159.9	30.004	5.005	2.496
water	3	tablespoons		0.0	0.0	0.0	0.0
water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.