i started out with just plain vanilla, i want to master the technique and then move on to fancy flavors and colors and fillings. these will be filled with caramel. right now, the un-paired cookies are waiting for their mates in a tin on my kitchen counter. hopefully no sneaky fingers have made their way into the tin yet...
the beautiful, puffy, glistening meringue:
almond flour mixed with egg whites:
cookies piped out into perfect circles, resting and drying before baking:
the little guys, beautifully baked and brown and cooling:
caramel filling bubbling on the stove:
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