Ingredients
3 egg whites
1/2<3/4 cup granulated sugar divided in 3 parts
1/2 tsp lemon juice
1/4 tsp Cream of tartar
1 tsp vanilla essence
2 tsp almond essence
1 tb spoon teaspoon corn starch
1 cups fine almond flour plus 6 egg whites mixed with corn starch
raspberry puree to create swirls
sliced almonds
Mix egg whites to soft peaks using mixer
Add 1 part sugar, cream of tartar, lemon juice and continue to mix to incorporate/air; add 2nd part sugar to almost firm peak then add 3 part sugar, essences and gently mix to firm peak
Fold in almond/corn starch until completely incorporated....do not over mix else egg whites will deflate
Swirl Raspberry jam
Use cookie scoop to scoop cookies onto parchment paper
Decorate by placing sliced almonds on to cookies
Bake 335deg for 15/20 mins until lightly brown
350deg 15/20 mins