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- 1 1/2 cups finely ground almonds
- 1 1/4 cups powdered sugar
- 1 1/2 teaspoons ground ginger
- 3 egg whites
- 1/2 teaspoon vanilla
- Dashsalt
- 1/4 cup granulated sugar
- 6 yellow food coloring
- 1/2 14 ounce packagevanilla caramels, unwrapped
- 2 tablespoons whipping cream
- Coarse sea salt
1. Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds, powdered sugar, and ginger; set aside.
2. In a large bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in nut mixture and food coloring.
3. Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip.* Pipe 1 1/2-inch circles 1 inch apart onto the prepared cookie sheets. Let stand for 30 minutes before baking.
4. Meanwhile, preheat oven to 325 degrees F. Bake in the preheated oven for 9 to 10 minutes or until set. Cool on cookie sheets on wire racks. Carefully peel cookies off parchment paper.
5. In a small saucepan combine caramels and cream; heat and stir over low heat until melted and smooth. Spread caramel mixture on bottoms of half of the cookies; immediately after spreading, sprinkle each with a little coarse sea salt. Top with the remaining cookies, bottom sides down.
- If you don't own a decorating bag, spoon mixture into a large resealable plastic bag and snip a 1/2-inch hole in one corner of the bag.
- Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill as directed in Step 5.
- cal. (kcal) 85,
- Fat, total (g) 3,
- chol. (mg) 1,
- sat. fat (g) 1,
- carb. (g) 12,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 10,
- pro. (g) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Folate (µg) 4,
- sodium (mg) 40,
- Potassium (mg) 40,
- calcium (mg) 40,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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