- 3 egg whites
- 110 grams almond meal
- ⅓ cup (30g) Manna Sustainable Protein
- 140 grams powdered sugar
- 90 grams white sugar
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- ½ cup butter or margarine
- 2 tsp vanilla extract
- Zest of 1 large lemon
- 1 tbsp lemon juice
- 1-1 ½ cup powdered sugar (depending on desired sweetness)
- Line two baking sheets with parchment paper.
- Start with room temperature egg whites. Place them in the bowl of a stand mixer fitted with the whisk attachment. Beat them until they start to get frothy. Add the cream of tartar. Slowly add the sugar. Keep beating them until you reach stiff peaks. Add any dye you wish now or keep white.
- In a separate bowl, you will need to sift your dry ingredients with a fine mesh sieve.
- Slowly fold in the dry ingredients with the eggs being careful not to knock out all the air.
- Put the egg mixture in a piping bag fitted with a large round tip, pipe the mixture in one inch round circles on the baking sheets.
- Now, it’s important you let the cookies sit on the counter at room temperature for 30-40 minutes or until the top is no longer sticky.
- Bake at a 350 degree oven for 14 minutes or until risen slightly.
- Transfer to a cooling rack.
- While the cookies are cooling, make the filling.
- Start with room temperature butter, whisk until smooth.
- Add the zest of lemon and vanilla.
- Add a cup of the powdered sugar and a teaspoon of the lemon juice. Adjust sweetness to your liking.
- Put the filling in a piping bag. Pipe the filling onto one side of a cookie and top with the other cookie.
- Eat all of them now like I did or place in an airtight container and place in the refrigerator.