Ingredients for cookies:

Ingredients for filling:

 

Instructions for cookies:

  1. In a bowl, mix the icing sugar, coconut flour, salt and cocoa powder.
  2. Sieve the flour mixture in a separate bowl to remove large bits of flour.
  3. In another bowl, pour your vanilla essence and food colouring to your egg whites.
  4. Use an electric mixer to whip the egg whites until they are frothy.
  5. Add castor sugar gradually and whip the eggs until the meringue reaches a soft peak stage. (this means that when you flip the bowl upside down, the meringue should not fall out).
  6. Gradually add the flour mixture to the meringue and use a spatula to fold the meringue.
  7. To know when your batter is ready it should have a “lava-like” consistency, forming a thick ribbon that slowly blends back into itself when drizzled from your spatula. A figure “8” test will tell you when the consistency is correct. The batter should drizzle off the spatula and form an eight. Stop immediately at this point.
  8. Pour the batter into a piping bag and pipe onto a sheet of parchment paper fixed to a baking sheet. You can use some batter as glue to hold the sheet steady. Also, pipe perpendicular to the surface and try to be consistent with the sizes.
  9. Tap the tray several times to remove air bubbles. Allow to sit for 30-60 minutes.
  10. Heat the oven to 180 degrees Celsius and bake for 15 to 20 minutes.
  11. Cool the cookies for 10 minutes.
  12. Pipe your filling onto the back of half the shells. Form a sandwich and enjoy!

Instructions for filling:

  1. In a bowl, mix the peanut butter and condensed milk until they are fully blended.
  2. Pour the icing sugar and use a spatula to mix the ingredients.
  3. Pour the filling into a piping bag.

Recipe and images supplied by Edenairs