Recipe by Ukulele Jay BBQ
1. Preheat the oven to 300F.
2. Sift the almond flour and confectioners sugar into a large bowl. Add 75g of egg whites into the bowl. Thoroughly mix together to form a paste.
3. Combine the Dr. Bill’s Cane & Maple Syrup and water in a measuring cup (for easy pouring).
4. Add remaining 75g of egg whites into a stand mixer and whisk on high and begin to beat the egg whites. When they become frothy add the cream of tartar.
5. Continue to whisk the egg whites until you reach stiff peaks (but not dry). Into the beating egg whites, begin to slowly drizzle in the syrup/water mixture.
6. Continue to beat the eggs until it reaches the bird beak stage.
7. Add a large dollop of the whisked egg whites (about 1/3) into the almond mixture paste. Work the egg whites into the paste to loosen up the paste to make it easier to work with.
8. Add the rest of the egg whites into the bowl, and fold it into the paste mixture to combine. The mixture is ready to be piped when it ribbons off your spatula. If it is coming off in large V shaped chunks it still needs to be folded further.
9. Add mixture into a piping bag with medium to large sized round tip. Pipe small circles of batter onto a cookie sheet fitted with a silicone baking mat or parchment paper. Make sure to leave plenty of space between the cookies as they spread during baking.
10. Tap the baking sheet multiple times again on the counter to remove any air bubbles. If some air bubbles still remain, use a toothpick to gently poke them out.
11. Bake for approximately 25-35 minutes (depending on how crispy you like them) or until golden brown around the edges.
Let them completely cool on the cookie sheet before trying to remove.