This was a solid recipe. I was happy with the result, but happier with a few adjustments I made to account for my oven, and my taste preferences. I found 30 grams of fine sugar was sufficient to mix with the egg whites. I used 210 grams of the icing sugar and 125 grams of the ground almonds. I add a thin dab of colour to the egg whites to give the little roonies a bit of colour. I also add a tiny amount of very intensive almond extract. I found I had to add more after sifting the almonds because there were so many little pieces left in the sieve. I also sift the icing sugar and almonds separately and weight them after sifting, then sifting again all together.... I know its pain, but so are these tasty cookies! I let them rest on the pan for 35-40 minutes and this worked for me (my house is warm though). I needed to bake at a higher temp for longer- 315 F for 12-13 minutes. I was successful with quality parchment paper. Fantastic little bite of delicious delicacy! Thanks for posting it Elle!
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This was a solid recipe. I was happy with the result, but happier with a few adjustments I...