I love these cookies. They also happen to be gluten free which might be one of the reasons they are chewy and have a strong almond flavour. Mine are a little flat but they still taste really good. I made the mistake of not checking to see if all of my egg whites were whipped. I saw the beautiful white foam but there were still unwhipped ones in the bottom of the bowl. Remember to check before you add your other ingredients. I get sloppy when baking as I forget that you should be more accurate. Cooking is more forgiving. That is why it is my favourite thing to do.
300g egg whites (approx 5 eggs)
20g Agave syrup
pinch of salt
400g superfine sugar
200g dried cherries (optional)
Grind 450g Almonds/45 seconds/speed 10, set aside.
Grind 400g sugar 45 seconds/speed10, set aside and clean bowl.
In a clean bowl.
Insert Butterfly and whip egg whites 3-6 minutes/speed 4 (check if all whipped)
Add 20g Agave and pinch of salt whip 10 sec more/speed 4
Bake at 350F for 20 minutes until desired colour.