Ingredients:

  • 250g All Purpose Flour
  • 15g Cornstarch
  • 113g Unsalted Butter, cool and cubed
  • 100g Monk Fruit Sweetener
  • 17g Egg Yolk
  • 4g Pure Vanilla Extract
  • 2g Almond Extract
  • 3g Salt
  • 120g Powdered Erythritol
  • 10g Meringue Powder
  • 45g Warm Water
  • 1 tsp Natural Food Coloring

Instructions:

  1. Preheat your oven to 180°C. Note: A properly preheated oven is vital for immediate surface setting.
  2. Cream the 113g cool butter and 100g monk fruit. Mix until combined but not aerated.
  3. Add the 17g egg yolk, 4g vanilla, and 2g almond extract. Note: This creates the flavor base before the dry ingredients are added.
  4. Sift the 250g flour, 15g cornstarch, and 3g salt together. Incorporate until a stiff dough forms.
  5. Turn the dough out onto a piece of parchment paper. Roll to 6mm thickness until smooth.
  6. Cut shapes using your favorite heart cutters. Press firmly to ensure clean edges.
  7. Transfer the hearts to a lined baking sheet. Note: Leave 2cm of space as these won't spread much.
  8. Bake for 10 minutes until the edges are just barely pale gold.
  9. Whisk 120g powdered erythritol, 10g meringue powder, and 45g water. Beat until stiff peaks form.
  10. Divide icing and add 1 tsp natural coloring. Decorate only once cookies are completely cold.