Esponjas
Named for its sponge-like appearance, this almond meringue cookie has a crisp exterior, a light, airy interior, and is sandwiched with raspberry jam.
Ingredients
egg whites
2
granulated sugar
25 g
powdered sugar
50 g
toasted chopped almonds
50 g
almond flour (for dusting)
150 g
seedless raspberry jam
75 g
powdered sugar (for dusting)
to taste
Instructions
1
Step 1
Preheat the oven to 190°C. Brush melted butter onto two baking sheets, dust with flour, and tap off the excess.
2
Step 2
Use a whisk or food processor to beat the egg whites with a little sugar for 2 minutes; they do not need to reach stiff peaks. Add the remaining sugar in batches, beating well after each addition. Sift in the powdered sugar and chopped almonds and fold gently to combine. Spoon the mixture into a piping bag fitted with a 1 cm round tip. Pipe small mounds onto the baking sheets, spacing them about 3 cm apart. Dust with almond flour and bake for 7 to 10 minutes until golden. Remove from the oven and cool on a wire rack.
3
Step 3
Once cooled, pair the cookies with the flat side facing up. Spread a little jam on half of them (a piping bag works well here too), then top with the other half. Finish by dusting generously with sifted powdered sugar.
