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Recipe Summary

prep:
8 mins
stand:
20 mins
bake:
30 mins
total:
58 mins
Servings:
36
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Ingredients

Cookies
Ganache
Filling

Directions

Cookies
  • Combine confectioners'
    sugar and almond flour in a food
    processor. Pulse until blended and
    finely ground. Line 2 large baking
    sheets with parchment paper. Heat
    oven to 350°.

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  • Whip egg whites and salt in a stand
    mixer on medium-high speed until
    frothy. Gradually beat in granulated
    sugar, 1 tbsp at a time, until stiff peaks
    form, about 2 minutes.

  • Fold one-third of the confectioners'
    sugar mixture into beaten whites. Fold in remaining confectioners' sugar
    mixture and the food coloring. Transfer
    to a large piping bag (use half the batter
    so bag is not overfilled) and snip off a
    1/2-inch opening.

  • Pipe batter in 1 1/4-inch circles onto
    parchment paper. Let stand at room
    temperature for 15 to 20 minutes.

  • Bake cookies, 1 sheet at a time, at 350°
    for 15 minutes. Cool completely on paper
    on wire racks.

Ganache
  • Place chopped chocolate
    in a small bowl. In a small saucepan, heat
    cream just until steaming. Pour over
    chocolate and stir until smooth.
    Refrigerate until good spreading
    consistency.

Filling
  • Beat butter until smooth.
    Add confectioners' sugar and salt; beat
    on low speed until blended. Add heavy
    cream and beat until good spreading
    consistency. Divide in half; tint half
    orange with gel food coloring.

  • Carefully remove cookies from
    parchment. Spread ganache or white or
    orange filling onto flat side of a cookie.
    Sandwich with a second cookie. Repeat
    with all cookies.

Nutrition Facts

117 calories; fat 7g; cholesterol 13mg; saturated fat 3g; carbohydrates 15g; protein 1g; sodium 8mg.
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