Step by step: Japonaise Cookie

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First we whipped up the egg whites and slowly added the granulated sugar and let it whip until it was at a stiff peak.

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Second we sifted the hazelnut and almond flour and then gently folded it into the meringue.

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Third we used a rubber mat with cookie shapes in it and spread the batter evenly across these shapes.

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Next we removed the rubber mat and baked the cookies on a double sheet pan for 12-15 minutes.

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Once the baked and cooled we then made a chocolate butter cream to fill the cookies with.

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Lastly drizzling melted dark chocolate over the tops of the cookies and piping a rosette on top of the drizzled chocolate with a coffee bean on top of the rosette.

 

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