ingredients:
- 115g cake flour- 230g icing sugar
- 144g egg whites, room temperature
- 72g granulated sugar
- 2 tsp rosewater or vanilla extract
- 3 drops of food coloring gel
- 1/2 kosher salt
- approximately 290g swiss buttercream or jam
1. Preheat oven 350 degree & ready a large pastry bag fitted with a plain tip.
2. 2 sheet pans lined with parchment paper.
3. Sift cake flour and icing sugar twice.
4. Beat the egg whites with granulated sugar until hold stiff glossy peaks when you lift the whisk out of the bowl. Add rosewater or vanilla extract and coloring gel. Beat for 30 sec.
5. Add all cake flour and icing sugar at once. Fold 25-37 times.
6. Transfer batter to bag, pipe on parchment paper. About 1" circle size battle with 1.5" space for each.
7. Tap pan firmly against counter 3 times to release air bubbles.
8. Bake 1 pan a time for 13 minutes. Rotating halfway through.
9. When cool, fill the cookies with buttercream or jam.
10. Age the cookies with airtight container & refrigerate 24 hours or more.
**u can try half size of this recipe. So 72g egg whites is 2 large egg whites.
**the batter needs enough thickness, that it will melt back down.
**i filled with chocolate swiss buttercream so i have to age the cookies for a week to soften the cookie. But i think if u use jam, don't need to age that long.
**Or u can just eat right a way without filling, still nice.