This time I used the same recipe that she used that can be found here.
- 1 ¼ cups icing sugar
- 4 oz (1 cup) almond flour or finely ground almonds
- ¼ cup plus 2 tbsps egg whites at room temperature
- pinch of salt
- ¼ cup granulated sugar
Interestingly, this recipe has less almond meal and maybe less egg. Hard to say: 1/4 c + 2 T v. 3 egg whites. I guess it depends on the eggs.
I quadrupled the recipe, using almond meal from Trader Joes ($3.99 for 16oz)! Who knew? Thanks to my friend/neighbor Diego for that hot tip. It was actually finer than the meal I bought at Whole Foods made by Bob's Redmill ($9.99 for 16oz). I called Rainbow to check if they had it and they do in bulk, so that's an option too.
I let the eggs sit out (covered since we have fruit flies, ewww) for over 48 hours. They were hard to scoop and measure, so I think I had a little less than the recipe called for.
I split the finished batter in half and put pink color in one and yellow in the other. I tested the letting them sit once piped trick and it worked. At first I thought it was the fact that I was using two different pans (one double insulated and the other just your basic cookie sheet). Once I let them both rest, both pans produced equally feet-y cookies.
I used Martha's Swiss Meringue Buttercream recipe.
- 4 large egg whites
- 1 1/4 cups sugar
- 1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons
Switch to paddle and slowly add the softened butter.
At this point I divided the frosting into two and added pink food coloring gel and rose water (about 3 tsp) to one and yellow food coloing gel and some safron honey from Italy to the other. I piped the pink into the pink cookies and the yellow into the yellow.
They were so cute and so delicious! I love anything rose or violet flavored, so this little trend will likely continue.