- 8 ounces confectioners' sugar
- 4 ounces almond meal
- 1/2 cup egg whites
- Pinch cream of tartar
- 1 1/2 ounces granulated sugar
- 5 drops red food color, or desired color
Preheat oven to 325 degrees F.
Sift together the powdered sugar and almond meal, directly into a medium size mixing bowl. Reserve.
Fold the meringue into the dry ingredients. Fill piping bag fitted with desired tip.
Pipe 1-inch rounds onto lightly greased sheet pans. Place in oven for 5 minutes turn and continue to bake for 7 minutes more.
Remove from oven and allow to cool. Fill with desired filling, such as raspberry jam.
Recipe courtesy of Sherry Yard, Pastry Chef of Spago Beverly