Almond flour Mont Blanc cookies - an amazing mix of two French desserts

Kitchen appliances and utensils: oven, blender, bowls, spoons, spatula, stewpan, pan.

Ingredients

Step cooking

1. Place 4 pcs of medium-sized chicken eggs in a convenient deep bowl and set aside for a while. By weight it will turn out 130 - 140 g of proteins.
   
2. Take another deep convenient bowl. Sift 150 g of almond flour and 250 g of powdered sugar through a sieve. Sieve must be carefully so that there are no lumps. Shuffle. After that, sift the mixture of almond flour and icing sugar through a sieve again.
   
3. Return to the squirrel bowl. You need vanilla seeds to get the best cookie flavor. To get them, cut the vanilla bean lengthwise and scrape the seeds out of it with the tip of a knife. And add them to the squirrels. Take a blender and start whipping the whites until they foam. As soon as the foam appears, begin to gradually add granulated sugar, all sugar will need 3 - 4 tbsp. l or 30 g.
   
   Squirrels need to be whipped long enough. It is impossible to “kill” them, but to “kill” them is very undesirable. In general, beat the proteins until they form dense peaks.
4. Mix whipped proteins with a mixture of powdered sugar and almond flour. It is important to mix thoroughly but gently. It is better to do this with a special spoon or spatula, as if wrapping the dough from bottom to top.
   
5. Once the proteins with a mixture of powdered sugar and almond flour are mixed, stop mixing. Otherwise, the proteins will spread, no matter how you whip them. It is necessary to preserve the mass as it is - porous, well-kept in shape, but starting to drain from a spatula or spoon. Take the prepared pan and cover it with parchment. To keep the parchment well and not move on a baking sheet, it can be fixed. To do this, spread a little dough on each corner of the pan and glue the parchment.
   
6. Pour the dough with a spoon or spatula and spread flattened balls with a diameter of 2-3 cm onto the baking tray of the pastry. Be sure to leave a distance of 2.5-3 cm between the cookies. After this, the pan can be set aside until the tops of the cookies are dry.
   
7. When the tops of the cookies dry (this is easy to check by touching them with a finger - there should be no trace on it), you can send the baking sheet to the oven to bake. Bake for 25 minutes at 150 °. Pull the cookie sheet from the oven and pour it onto a cold table, first with parchment. Now prepare the filling.
   
8. Heat the cream in a saucepan, not boiling, and make it fragrant. To do this, add 2 - 3 sprigs of fresh mint to the cream. You can also take a zest of lemon or lime (3-4 strips) and some of their juice, and also add to the warming cream. Warm the cream so that they pick up the taste of mint and lemon (lime).
   
9. Melt white chocolate in a water bath, and then pour aromatic cream into it with a thin stream. Chocolate immediately begins to thicken. Put the filling in the refrigerator. Collecting cookies. Take the filling and glue half the cookies with it. Tasty and fragrant cookies made without preservatives. dyes and other, not very useful components, done.
   

Video recipe

You can also watch a step-by-step video of making Mont Blanc cookies from almond flour. In it you will see the whole cooking process.

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