INGREDIENTS
1 2/3 cups
all-purpose flour (213g)
1 1/3 cups
granulated sugar (303g)
1/4 tsp
baking soda (heaping)
1 tsp
baking powder (heaping)
1/4 tsp
kosher salt
3/4 cup
brown butter (170g, unsalted, room temperature)
1/2 cup
sour cream (120ml, room temperature)
1/2 cup
whole milk (120ml, room temperature or warm)
3
egg whites (room temperature)
1 tbsp
vanilla extract (nice)
1 tbsp
vanilla bean paste
8
large egg whites ( room temperature)
2 2/3 cups
sugar (550g, divided)
2 pinches
kosher salt
2 cups
browned butter (454g unsalted room temperature)
2 cups
butter (454g, unsalted room temperature)
2 tsp
pure vanilla extract
1/2 tsp
cream of tartar
2/3 cup
water (160ml)
parchment paper
1/2 cup
candy melts (84g)
1 tbsp
matcha powder
1 tbsp
cocoa powder