3 large egg whites, at room temperature
1/2 cup sugar
1 ¾ cups confectioners' sugar
1 cup extra fine almond flour (Like Bob's Red Mill)
4 Tablespoons instant espresso powder (We use Medaglia d'Oro Instant Espresso)
2 tsp cocoa powder
1 stick butter, room temperature
2 cups confectioners' sugar, sifted
2 teaspoons pure vanilla extract
3 TBSP instant espresso powder
Cocoa powder garnish
Take a large baking sheet and spray it with nonstick spray, then line it with parchment and push the parchment down to stick it to the pan.
In a stand alone mixer or a stainless bowl with hand beaters, beat the 3 egg whites until they begin to thicken. Add 1/4 cup sugar and beat until the egg whites turn white. Add the other 1/4 cup sugar and continue beting them until the egg whites thicken and form stiff peaks. Turn off mixer. Set Aside.
Place a fine metal sieve or sifter over a medium bowl and pour 1-3/4 cup confectioners' sugar, 1 cup super fine almond flour, 4 TBSP espresso powder, and 2 tsp cocoa powder. Sift it all through. If there are any straggling pieces in the strainer, toss them out.
This step is a bit tricky! in one hand, grab a rubber bowl scraper. In the other hand, grab the sifted dugar mixture. pour the sifted sugar mixture into the stiff egg white mixture and using the rubber bowl scraper, gently fold all the ingredients together, turning the bowl and folding about 25 strokes. Don't over fold or the batter will flop and lose its form.
Gently pour the contents into a piping bag or a large ziplock with the zip cut off. Bring your parchment lined baking pan over and pipe the mixture into 1-1/2" diameter circles by holding down the tip and squeezing as you bring it up slowly. Repeat until you have 32 circles, spaced about 2" apart.
When the baking sheet is full. pick it up and holding the pan on both sides, either tap it a couple times on the counter, or raise it a couple inches and drop it gently on the counter. This will release air bubbles and even out the shape of each circle.
Now, leave the baking pan of piped circles on the counter for about 60-90 minutes, or until the top forms a skin that is dry to touch.
Preheat oven to 285˚F
In a medium bowl or stand alone mixer, beat 1 stick of softened butter, 2 cups confectioners' sugar, 3 TBSP espresso powder and 2 tsp vanilla until smooth and fluffy. Set aside.
Check to see if your cookies have a film yet. If not, wait to do the next step. Wait another 20 minutes and check them again. They should not get batter on your finger when you touch them.
When the piped cookies have a film on top, bake them for 15-20 minutes. Cookies are ready to remove from the oven when they are not stuck to the parchment. Remove from oven and place on a cooling rack until they are completely cooled.
Place the filling into a piping bag or a zipper bag with the corner cut off.
Now, choose a cookie and with the flat side up, pipe some filling into the center. Make sure it is enough to spread to the endges of the cookie when you place the lid. Don't over-pip, but make sure you have enough to see and taste! Place another cookie flat side toward filling, and squeeze gently until the filling shows up but doesn't squeeze out around the edge of the 2 cookies. Repeat until all cookies are made. Garnish with sifted espresso powder or cocoa.
Place in a mason jar or a container with lid and keep cold by storing them in the refrigerator.