Add 25 grams of ground teddy grams (you can use any type of chocolate wafer but I prefer saving a couple of cents with using teddy grams.
1. You’ll start by adding your eggs, sugar and salt to the mixer. (If your not making cookies & cream add any color food coloring to the meringue. I found out that using powdered food coloring makes a much vibrant color.) Beat on medium high until the egg whites become stiff. While that is whipping sift powdered sugar, almond flour (and chocolate wafer for cookies & cream) together making sure to discard any large lumps.
2. Next pour the dry mixture into the meringue now this is the tricky part the mixing part is when it can easily mess up but don’t fret it takes practice and you will eventually know what kind of texture to want just by looking at it. For the mixture to want to keep mixing till you get a lava type mixture you want it to you drop down smooth but still hold its shape.
3. Piping time!! Now I have tried using wax paper instead of parchment paper but the just didn’t work out so I would recommend splurging a little on parchment paper. when it comes to piping I found out drawing circles on the paper helps them be somewhat the same size. Now I used a size 8 round tip you can use a large cup to hold your pastry bag make sure to have the tip folded so it doesn’t start coming out into the cup.
4. All most done!!! Let these puppies rest on the counter till they are no longer sticky to the touch. (usually 30 mins) At this time preheat the oven to 300 degrees F. (Every oven is different I usually let them cook for 12 mins then keep checking on them till the pop off the parchment paper by them selves which indicates that they are done!! (I usually takes me 20 or so minutes)