bake them for 15 minutes Let them cool and increase the oven temperature to 350°F/180°C Sift the confectioners’ sugar and all-purpose flour together Sift the nut flour and add to the confectioners’ sugar and all-purpose flour Set aside in a bowl or on a sheet of parchment paper Using a pencil and an 8-inch round plate or tart pan insert, draw two 8inch circles as far apart as you can get them on a sheet pan–sized piece of parchment paper Flip the paper over so that the pencil marking is underneath; otherwise it will bleed onto the japonais mixture when you pipe it onto the parchment paper and bake it Place the egg whites, cream of tartar, and sea salt in the bowl of your stand mixer fitted with the whisk attachment Whisk for 10 seconds on medium Add the sugar and whip on high until the mixture forms a stiff but not dry meringue, about 1½ minutes Watch carefully, because if the meringue gets too dry it will fall apart when you fold in the other ingredients Transfer the meringue to a large mixing bowl, add the sifted dry ingredients, and gently fold them in using a large rubber spatula 5 Scrape the mixture into a pastry bag fitted with a ½-inch round piping tip Hold the bag vertically over the sheet pan with the tip 1 inch above the center of one of the two circles Pipe a tight spiral from the center out to the edge of the drawn circle Make a second spiral on the other circle with the rest of the ... a large rubber spatula 5 Scrape the mixture into a pastry bag fitted with a ½-inch round piping tip Hold the bag vertically over the sheet pan with the tip 1 inch above the center of one of the two circles Pipe a... of the two circles Pipe a tight spiral from the center out to the edge of the drawn circle Make a second spiral on the other circle with the rest of the ... paper over so that the pencil marking is underneath; otherwise it will bleed onto the japonais mixture when you pipe it onto the parchment paper and bake it Place the egg whites, cream of tartar, and sea