Although the sweetness is firm, the aromatic flavor of the almonds that fills your mouth and the unique flavor of the bitter almonds make these attractive baked goods irresistible.
- Almond powder 55g
- Granulated sugar 65g
- Egg white 25g
- Granulated sugar 12g
- Amaretto 1/4 teaspoon*Can be substituted by adding a little bit of bitter almond essence.
- Preheat the oven to a temperature higher than the baking temperature (about 180℃).
- Mix almond powder and granulated sugar (65g) well.
- Make meringue with egg whites and granulated sugar (12g).
- Loosen the egg whites, add 1/3 of the granulated sugar, mix well, and whisk until the mixture becomes voluminous and stiff peaks form.
- Divide the remaining granulated sugar into two batches and beat in the same manner until stiff peaks form.
- Add everything from step 1 to the meringue from step 3 and mix with a rubber spatula.
- When it’s about half mixed, add the amaretto and mix again.
- Once the meringue has no lumps and is evenly mixed, it’s finished.*Be careful not to mix too much, as this will lose both the light crumbly texture and cracks that are characteristic of this sweet.
- Divide into 10g portions and lightly roll into balls.*Be careful not to touch it too much or roll it too much. If it’s too sticky to roll, sprinkle it lightly with flour.
- Arrange them on a plate lined with baking paper (or baking paper), leaving some space between them, and press down lightly to flatten them.*Please leave space between the pieces as they will spread when baked.
- Bake in the oven set at 160℃ for about 25 minutes.*Cut one open and if the inside is colored, it’s OK. Don’t worry, the inside will be soft when it’s hot, but it will become hard when it cools down.
- Cool in a cooler and store in an airtight container.