Interested in other flavors? Substitute ¼ cup of either flour with ¼ cup cocoa powder or ¼ cup coffee powder. Photos by Abbi Bull
  • 3 egg whites
  • ¼ cup of white sugar
  • 2 cups of confectioners sugar
  • ½ cup almond flour
  • ½ cup all purpose flour
  • Salt
  • ¼ tsp of cream of tartar
Raspberry Butter Cream:
  • ¼ cup of salted butter
  • ¾ cup of powdered sugar
  • 4 tablespoons raspberry jelly
  1. Preheat oven to 300 degrees F.
  2. Use a stand mixer to beat egg whites until foamy. Add salt, cream of tartar, and sugar. Mix for 8 to 10 minutes.
  3. Whip until soft peaks appear. Add food coloring.
  4. Sift flours and powdered sugar. Fold in the egg mixture, turning 65-70 times with a spatula.
  5. Transfer the mixture into a piping bag.
  6. Place parchment paper on baking trays. Pipe out 1-inch molds of the batter onto the parchment paper.
  7. Bake for 20 minutes.
Raspberry Butter Cream:
  1. In a mixer, add butter and whip until pale. Add sugar. Add jelly or jam.
  2. Transfer buttercream into a piping bag.
  3. Turn cookie shells over on their backs and pipe out a small amount of buttercream. Top with another cookie.
Recipe by Wolff's Apple House at