• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour & 30 minutes

Ingredients 

• 1 & 3/4 cup of powdered sugar
• 1 cup of almond flour/almond meal
• 3 large egg whites at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 cup superfine sugar
• 1/4 teaspoon salt
• Optional: 1-3 drops of gel food coloring

Procedure 

1. Preheat the oven to 300°F using the convection setting.
2. Sift the powdered sugar and almond flour into a bowl. Whisk to combine.
3. In a separate bowl, beat the egg whites, cream of tartar, and salt on medium speed until frothy, about two minutes. Increase the speed to medium-high; add the sugar one tablespoon at a time while mixing. Beat until stiff peaks for, about five more minutes.
4. Add egg mixture to the flour mixture. Use a rubber spatula to fold until incorporated.
5. Incorporate the food coloring into the batter and continue folding, about 2-3 more minutes. You will know when it is done when it ribbons off the spatula and disappears into the mixture after 10 seconds.
6. Transfer the batter into a pastry bag fitted with a circle tip. Pipe 1-2 inch circles on a baking sheet with a baking mat or parchment paper (if parchment paper is being used, two layers of paper is necessary). Tap the sheet firmly a few time to let all of the air bubbles escape.
7. Let the cookies sit out at room temperature for about 30 minutes or until they form a skin and are no longer sticky to the touch.
8. Bake cookies for 20 minutes until they have formed a “foot” and are shiny. Cool on a cooling rack.
9. Once the cookies are cooled, filling with any filling of you choice. I recommend my dairy-free buttercream recipe.