Makes about 60 sandwiches

Ingredients
Scant 3 cups dried out almond flour (300 g)
2 cups 2 Tablespoons powdered sugar (300g)
½ cup egg whites, room temperature (120 g)

1 pinch cream of tartar
½ cup egg whites, aged at least 48 hours
1 1/3 heaping cups sugar (300g)
6 tablespoons water (75g)

To dry out the almond flour bake 150 degrees for 10 minutes. Let cool. In a food processor, process the almond flour and powdered sugar together to make it more fine pulsing about 6 times. Sift into a bowl. Stir in ½ cup of egg whites.

In a small sauce pan combine the sugar and water gently, without stirring, washing down any sugar crystals that are on the pan wall. Bring to a boil. Place the second ½ cup egg whites with the cream of tartar in a mixer with a whip attachment. Once the syrup boils start whipping the egg whites till almost soft peaks. When the sugar syrup reaches 221 degrees Fahrenheit turn it off and with the mixer running, immediately pour the hot sugar syrup down the wall of the mixing bowl in a thin stream into the whites and continue mixing on medium high till stiff and has cooled to room temperature.

Fold 1/3 of the whites into the almond mixture, then fold in the remaining whites. Stir in any color if desired. Continue folding till it ribbons from the spatula. Pipe rounds onto parchment or a silpat. Tap the sheet tray on a flat surface to knock out any bubbles. Use a tooth pick to pop any still hanging at the surface. Sprinkle with sprinkles if desired. Let sit to dry out and form a skin on top. Test to see if they are dry to the touch after 30 minutes.

Bake at 300 degrees Fahrenheit for 9 to 14 minutes, depending on the oven and the size of the disks. Let cool then pop off the parchment. Fill with butter cream or ganache and sandwich together. You can pipe butter cream just at the edge and pipe some jam or place a berry in the center for a surprise inside!