Red Velvet Gems

Recipe courtesy Julia Baker
TOTAL TIME: 1 hr 55 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 25 min
 
YIELD: Yield: 4 1/2 dozen cookies or 27 sandwiches
LEVEL: Easy

ingredients

COOKIE:
  • 1/2 cup sifted powdered sugar
  • 3/4 cup almond flour
  • 1 tablespoon unsweetened cocoa powder
  • Pinch fine salt
  • 2 large egg whites
  • 1 teaspoon red food coloring
  • 2 teaspoons granulated sugar
    FILLING:
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Fit a pastry bag with a round tip (preferably 3/8 to 1/2-inch in diameter).

    In a large mixing bowl, combine powdered sugar, almond flour, cocoa, and salt.

    Using an electric mixer, whip the egg whites and food coloring until the whites hold a soft peak. Add the granulated sugar and continue beating whites until they hold a firm peak. Using a large rubber spatula, gently fold egg whites into dry ingredients. After combined, move the rubber spatula back and forth a few times through the mixture until the batter looks slightly shiny.

    Fill pastry bag with mixture. Pipe 1-inch rounds approximately 1 inch apart. Let cookies sit out at room temperature for 20 minutes.

    Prepare filling (see instructions below). Bake cookies for about 25 minutes, or until the tops of the cookies feel dry and crisp. Remove cookies from oven and let cool completely on the baking sheet. Once cool, use a spatula to separate cookies from parchment paper.

    For the filling: Combine all filling ingredients and, using an electric mixer, beat until smooth and fluffy.

    Using a small spatula or knife, spread the flat side of half of the cookies with a dollop of filling, about 1/2 teaspoon each (you may have some leftover filling). Sandwich the remaining halves to the filling side.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.