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1
Preheat oven to 300 degrees F.
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2
Stir together the confectioners' sugar and almond flour and sift it through a tammie or very open mesh strainer.
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3
In a mixer with a whip attachment, whip the whites until frothy.
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4
Add the sugar (and food coloring if using) and whip until stiff.
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5
Add 1/3 of the almond mixture and fold part way in.
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6
Add another 1/3 and fold partway in.
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7
Add final 1/3 and fold in leaving a few specks of egg whites.
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8
It will look like deflated marshmallow.
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9
Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily.
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10
Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan.
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11
Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart.
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12
Bake about 17 minutes until very light brown.
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13
Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose.
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14
Let cool and peel off.
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15
Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it's light and fluffy.
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16
Add the confectioners' sugar and mix on low.
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17
Drizzle in the flavorings with the hot water.
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18
Chill up to a week until ready to use, then bring to room temperature.
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19
Pipe macaroons with buttercream and make little sandwiches.
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20
Keep in a covered box chilled.
