INGREDIENTS:

4 Egg whites

3/4 Cup Sugar

1 Tbs Orange Juice (Use juice from the actual fruit)

Yellow food coloring gel

1/2 Cup room temperature butter

Fig Jam or preserves

INSTRUCTIONS:

Preheat oven at 225°F, line up a baking sheet with parchment paper and have a piping bag ready to go with a star tip for piping.

Beat egg whites at high speed until they reach a foamy consistency (about two minutes). Add the sugar gradually as you have the mixer running at high speed. Make sure to take your time while doing this step as this is the trick to reaching the stiff peaks consistency we are looking for.

Once the sugar has been well integrated into the egg whites mixture, slowly add the juice. Take your time again, this is an important step.

Follow with food coloring. Usually I just give it a couple of squeezes to reach a beige/soft yellow tone.

Mix everything until stiff peaks. Google pictures if you don’t know what that looks like. You are basically looking for a very firm consistency that when you flip your mixer whisk attachment, the egg whites are so firm that nothing drips down the whisk.

Immediately fill up your piping bag and start piping the cookies onto your lined baking sheet.

Bake for an hour and remove from the oven. Let them cool down for at least 15 minutes.

While the cookies are cooling down. Mix the butter until creamy and add the fig jam. Mix well until combine.

Once the cookies have cooled down, spread some of the fig butter onto one side and attach the two cookies using the filling as your glue.

Serve and enjoy!