Ingredients:

  • 100g Aged Egg Whites (room temperature)
  • 90g Superfine Granulated Sugar
  • 130g Super-Fine Blanched Almond Flour
  • 130g Confectioners' Sugar
  • 1/4 tsp Cream of Tartar
  • 2 drops Gel Food Coloring
  • 115g Unsalted Butter (softened)
  • 240g Confectioners' Sugar (for filling)
  • 1 tbsp Heavy Cream
  • 1 tsp Vanilla Bean Paste

Instructions:

  1. Sift the almond flour and the first portion of confectioners' sugar together twice through a fine-mesh sieve. Discard any large almond pieces to ensure a smooth shell.
  2. In a stand mixer, whisk room-temperature egg whites and cream of tartar on medium-low speed until foamy. Gradually add granulated sugar while increasing speed to medium-high until stiff, upright peaks form.
  3. The Macaronage: Fold the dry ingredients into the meringue in three additions using a silicone spatula. Use a 'cut and fold' motion until the batter reaches a 'lava' consistency and can form a slow-moving figure-8.
  4. Transfer batter to a piping bag with a medium round tip. Pipe 1.5-inch rounds onto baking sheets lined with silicone mats or parchment paper.
  5. Firmly tap the baking sheets against the counter to release air bubbles. Let the shells rest at room temperature for 30–60 minutes until a matte skin forms and they are no longer sticky to the touch.
  6. Bake in a preheated oven at 300°F (150°C) for approximately 15 minutes until feet are set and shells do not wiggle when touched. Allow to cool completely before removing from mats.
  7. Prepare the filling by beating softened butter, powdered sugar, heavy cream, and vanilla bean paste until fluffy. Pipe onto the flat side of one shell and sandwich with another.