Light Almond Cookies

• egg whites4
• fine sugar140 g
• all-purpose flour↗2 tbsp
• ground almond↗140 g

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C (140 °C for convection) – gas mark 3. Line two baking trays with parchment paper.

2. 2

   In a clean bowl, whisk the egg whites with a mixer until soft peaks form. Add the fine sugar and continue whisking for a few minutes until the whites become glossy.

3. 3

   Sift the all-purpose flour into the whites, then add the ground almond and fold quickly and gently, preserving the light, airy texture.

4. 4

   Using a spoon (about 1 tbsp each), drop the almond mixture onto the prepared trays, leaving enough space between portions.

5. 5

   Bake for 20 minutes until golden brown. Remove from the oven and cool the cookies on a rack.

6. 6

   Serve with blackberry mousse. They are best fresh, but can be stored in an airtight container for up to a week.