Ingredients:

  • 4 Large Egg Whites (120g), room temperature
  • 1/4 tsp Cream of Tartar
  • 1/2 cup (100g) Granulated Sugar
  • 1 cup (110g) Super fine Almond Flour
  • 1 cup (120g) Confectioners' Sugar
  • 1/4 tsp Fine Sea Salt
  • 1 cup (240ml) Heavy Whipping Cream, cold
  • 2 tbsp (30g) Mascarpone Cheese
  • 1/2 tsp Pure Almond Extract

Instructions:

  1. Preheat your oven to 150°C (300°F) and line two large baking sheets with parchment paper.
  2. Sift the 110g of almond flour, 120g of confectioners' sugar, and salt together into a large bowl. Note: Do this twice to ensure the mixture is as light as air. You’ll smell the dusty, sweet scent of the ground almonds as you work.
  3. Place your 120g of egg whites into the clean bowl of your stand mixer. Add the cream of tartar. Whip on medium speed until you see a landscape of soft, white foam like a sea of clouds.
  4. Increase the speed to medium high. Add the 100g of granulated sugar one tablespoon at a time. Cook 5 minutes (whipping time) until the meringue is glossy and holds stiff peaks. It should look like polished marble.
  5. Gently sprinkle a third of the dry almond mixture over the meringue. Using a large spatula, fold it in by cutting through the center and lifting from the bottom. Note: Work slowly to keep the air inside. Stop as soon as no dry streaks remain.
  6. Transfer the mixture to a piping bag. Pipe 15 circles (about 6cm wide) onto parchment lined baking sheets. Note: Leave space between them for air circulation.
  7. Bake at 150°C for 40 minutes until the shells feel firm to the touch and smell like toasted marshmallows. They should be a very pale ivory, not brown.
  8. Turn off the oven and prop the door open slightly with a wooden spoon. Let the shells cool inside for 20 minutes. Note: This prevents them from cracking due to a sudden temperature change.
  9. In a chilled bowl, combine the heavy cream, mascarpone, remaining confectioners' sugar, and almond extract. Whip until thick and velvety ribbons form. The scent of the almond extract hitting the cold cream is pure bliss.
  10. Pipe a generous mound of cream onto the flat side of half the meringue disks. Top with the remaining disks. Note: Press very gently so you don't shatter the delicate tops.
  11. Press the roasted sliced almonds into the sides of the cream or sprinkle them over the top. Serve immediately for maximum crunch.