2 aged egg whites
3T plus 1t sugar
1/2C finely ground almond meal
1C powdered sugar
With a hand held blender(in a stainless steel bowl), beat egg whites until medium/soft peaks form then add sugar and beat until slightly firmer and glossy. In a separate bowl combine almond meal and powdered sugar and whisk until completely combined and even. Fold half of the dry mixture into the egg white mixture with a rubber spatula (fold gently, pressing against the sides of the bowl). Add the other half and repeat actions until a flowing batter is achieved. Pour mixture into a pastry bag fitted with a #4 large tip. Pipe onto parchment paper placed on top of the template. Allow to rest for 12-15 minutes then bake at 280 for 10-12 minutes. Remove from oven and cool for 10 minutes on pan then pop off and place on a wire rack. Fill as desired.
*if you have a convection oven: bake at 280 for 10-12 minutes.
*for all other ovens: bake at 250 (placing your baking sheet on top of another, forming a "bubble") for 15 minutes.
*add food coloring and liquid flavoring to the egg whites at the time you add the sugar
*add any dry flavoring to the almond meal mixture prior to adding it to the egg whites
