The Art of French Pastry

and whip on high for 1 to
2 minutes, until you have
a meringue with soft
peaks. Gently and
carefully fold in the sifted
confectioners’ sugar and
almond flour with a
rubber spatula until the
mixture is homogenous.
Make sure that you do not
over-mix. Over-mixing
the meringue mixture will
make it soupy and the