Icing sugar
Almond powder
Dutch-processed cocoa powder
Egg whites, at room temperature
Sugar
Brown food coloring
Preheat the oven to 300 °F (150 °C). Line 2 baking sheets with silicone baking mats or parchment paper.
In a bowl, mix the icing sugar with the almond powder and cocoa. Sieve and set aside.
Using a hand mixer at high speed, beat the egg whites until they are frothy. Then, add 1 tablespoon (15 ml) of sugar and whisk again at medium speed. Add the remaining sugar gradually.
Whisk at high speed until stiff peaks form. Add food coloring.
Gently incorporate the almond mix to the meringue in 2-3 times. Gently fold the batter until all the ingredients are well mixed.
Put 2 tablespoons (30 ml) of the preparation on a baking sheet, and repeat to make all the cookies. No need to space them far apart, they will not expand much.
Let the cookies cool on the baking sheet for 20 minutes.
Finally, cook in the oven, one sheet at a time, for 13 to 16 minutes. Turn the baking sheet after 10 minutes. Let cool a few minutes.
