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Ingredients
Whipping mixture
100 g egg whites weighed without yolks- 50 g fine granulated sugar
Folding mixture
- 80 g fine granulated sugar
- 50 g confectioners sugar sifted
Finish
- confectioners sugar for two light dustings
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 200°F and line baking sheets with parchment. Sift the folding-mixture confectioners sugar, then combine it with the 80 g granulated sugar.
- Beat the egg whites in a clean, grease-free bowl until foamy and beginning to hold their shape. Gradually add the 50 g whipping sugar and continue until the whites are glossy and hold firm peaks.
- Fold the remaining sugar mixture into the whites gently with a spatula, stopping when evenly combined. Pipe small mounds or kisses about 1 inch wide onto the prepared sheets, leaving space between them. Dust lightly with confectioners sugar, let it absorb briefly, then dust lightly again.
- Bake until firm, dry through the center and easily released from the parchment, starting to check at about 1 1/2 hours and continuing as needed for their size. Break a cooled test cookie to check that the middle is dry rather than wet or sticky.
- Turn off the oven and let the cookies cool inside with the door closed. Once completely cold, transfer to an airtight container away from humidity.
Notes
Cookie count depends on the piping size.
Optional flavor variations for the base batch: fold in 12 g coffee extract at the end; or sift 26 g cocoa powder with the folding sugars; or add a small pinch of food-grade ground lavender to the dry mixture. Use one variation at a time. Extra moisture or cocoa can change the drying time.
Store away from moist fillings and toppings until serving.
