Ingredients

The following ingredients have 36 Servings
  • 120 grams almond flour
  • 200 grams powdered sugar
  • 1 tablespoon instant espresso granules
  • 100 grams egg whites ((at room temperature))
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon kosher salt
  • 30 grams granulated sugar
  • 1/3 cup Nutella spread ((approximately))

Instruction

  • Measure the almond flour, powdered sugar, and espresso powder into the bowl of a food processor. Pulse the mixture to a fine powder, and sift. Re-process any large bits that remain, and sift again. Discard any large bits that still remain.
  • Whip the egg whites, cream of tartar, and salt on medium speed until frothy. Slowly add the granulated sugar (about a teaspoon at a time), while continuing to whip.
  • Once all the sugar has been incorporated, turn the speed up to high and whip until the meringue looks glossy and holds stiff peaks.
  • Dump all the almond flour mixture into the meringue at once. Fold together until the batter falls from the spoon in one long, continuous ribbon.
  • Transfer to a piping bag fitted with a large round tip, and pipe rounds about 1 inch in diameter onto parchment-lined baking sheets. Slam the baking sheet on the counter to force out any large air bubbles, and allow to dry for 30-45 minutes.
  • Preheat the oven to 325 degrees F and bake for 15-16 minutes. Cool completely on the baking sheet, then peel off and sandwich with Nutella.