With a food processor, pulse the dry almonds (to dry, place them in a preheated 350º F oven then turn off the oven and leave the almonds inside for 30 minutes) until they are finely ground, then let them cool to room temperature
Using a previously chilled metal mixing bowl (15 minutes in the freezer), and a kitchen aid with the wire whip attachment, whip the egg whites at low speed for 1 minute or until it begins to get firm
Add 2 Rodelle Vanilla Beans, split and scraped and 3 tbsp of powdered sugar, whip the mixture at high speed until it gets very firm (about 1 minute), then add the almond flour and whip for an additional 5 to 10 seconds until the almonds are totally incorporated. It is very important to beat the egg white mixture until you have “stiff peaks” but do not over beat them or your meringue will become too dry
Fill a pastry bag fitted with a plain round tip, and pipe 12 to 15 small rounds, 1.5” to 2” diameter, onto a silicone mat (or parchment paper) lined baking sheet
Preheat the oven to 275º F – it may take up to 10 minutes; use this time to let the egg white rounds rest
Bake the egg white rounds for 15 minutes, rotate the sheet pans and if you have 2 sheet pans switch them up and down, then bake again for an additional 10 minutes or until the cookies are dried and baked. Be careful not to overcook them.
Fillings
Using a previously chilled metal mixing bowl (15 minutes in the freezer), and a kitchen aid with the wire whip attachment, whip the cream at low speed for 1 minute or until it begins to get firm
Add the Rodelle Pure Vanilla Extract and the powdered sugar, whip the mixture at high speed until it gets very firm (about 2 minutes)
When appropriate add the Rodelle Chocolate Syrup and incorporate it at low speed for 5 to 10 seconds
With a rubber spatula carefully fill a pastry bag fitted with a plain round tip
To Finish The Sandwich Cookies
Open the cookies and spread about 2 tbsp of filling (dark or light colored) on the top of one of the cookie then put second cookie on top
Decorate the top of the cookies with Rodelle Butter Cream Frosting (see recipe) or your favorite decoration
Serving Options: Dust the top with Rodelle Gourmet Baking Cocoa
