Instructions

1. 1

   Sift almond flour and powdered sugar together for a fine dry mix.

2. 2

   Whip egg whites, adding sugar in three additions, to stiff peaks.

3. 3

   Fold in dry mix and macaronage until batter flows like a ribbon.

4. 4

   Pipe rounds, rest 25 minutes until dry, then bake at 150°C for 15–16 minutes.

5. 5

   Beat butter, then blend with red bean paste and milk for filling.

6. 6

   Pair cooled shells, pipe filling, and mature for one day before serving.

Tips

Nutrition (per serving)