Ingredients:

  • 135 g egg whites (about 4 large), room temperature
  • 150 g super-fine caster sugar
  • 95 g superfine almond flour
  • 3 g cornstarch
  • 1.5 g cream of tartar
  • 0.7 g salt
  • 240 ml heavy whipping cream, chilled
  • 38 g powdered sugar
  • 5 ml pure vanilla extract
  • 15 g slivered almonds, toasted and finely chopped

Instructions:

  1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
  2. In a clean bowl, whisk the egg whites, cream of tartar and salt on medium speed until soft peaks form.
  3. Increase speed to high. Gradually add the caster sugar, whisking until the meringue forms stiff, glossy peaks that stand straight up.
  4. Sift the almond flour and cornstarch together. Gently fold the dry ingredients into the meringue with a spatula, without deflating the air.
  5. Transfer the batter to a piping bag fitted with a round tip. Pipe 24 equal rounds, about 2 inches (5 cm) in diameter, onto the prepared sheets.
  6. Bake for 35–40 minutes, until the edges are pale mahogany-gold and the centers feel springy but not wet.
  7. Allow the discs to cool completely on the sheets before removing them.
  8. Toast the slivered almonds in a dry pan until golden. Cool, then finely chop.
  9. In a chilled bowl, whip the cold heavy cream, powdered sugar and vanilla extract to stiff peaks. Fold in the chopped toasted almonds.
  10. Pipe or spread the almond cream onto the flat side of 12 discs using an offset spatula. Top each with a second disc to form 12 sandwich cookies.
  11. Refrigerate the sandwich cookies until serving.