1 cup confectioners’ sugar
¾ cup almond flour
2 large egg whites, room temperature
¼ cup superfine sugar
Preheat oven to 325°F.
Line half sheet pan with parchment paper.
In a food processor, combine confectioner’s sugar and almond flour. Pulse until well combined, 30 – 40 seconds.
In a stand mixer fitted with a whisk attachment whip whites until they are foamy. Add superfine sugar and whip until stiff peaks form. Add any flavoring or coloring at this point.
When stiff peaks have formed, remove whisk and add half of the pulsed mixture to the whites. Gently fold the mixture with a rubber spatula until combined. Add remaining mixture and fold until incorporated. Do not over mix or it will deflate.
Transfer batter to a pastry bag fitted with a ½-inch round tip, and pipe ¾-inch rounds one inch apart on parchment-lined baking sheet.
Rap the sheet pan very hard on the counter to remove any peaks or bubbles.
Let stand for five minutes. Tap down any peaks that have formed on top with your finger.
Bake for five minutes, rotate and bake another five minutes.
Fill cookies with desired filling.