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1
Line cookie sheets with parchment paper; set aside.
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2
Combine powdered sugar and almond flour in bowl; set aside.
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3
Beat egg whites in another bowl at high speed until soft peaks form.
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4
Gradually add sugar, beating well after each addition, until glossy and stiff peaks form.
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5
Gently stir in half of almond flour mixture.
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6
Gently stir in remaining almond flour mixture until just combined.
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7
Place cookie mixture into large plastic food bag; cut 1/2-inch opening from 1 corner.
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8
Pipe 1-inch diameter circles (1/4 to 1/2-inch thickness), 1 inch apart, onto prepared baking sheets.
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9
Rap pan against counter to settle macaroons; let stand 20 minutes.
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10
Heat oven to 325F.
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11
Place 2 cookie sheets in oven; reduce heat to 300F.
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12
Bake 8 minutes; switch pan positions in oven.
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13
Continue baking 6-8 minutes or until lightly browned.
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14
Cool completely on cookie sheets.
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15
Beat butter in bowl at medium speed until creamy.
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16
Add powdered sugar, almond extract and enough whipping cream for desired spreading consistency; continue beating until well mixed.
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17
Spread 1 rounded teaspoon frosting onto bottom-side of 1 macaroon; top with another macaroon, bottom-side down.
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18
Roll frosted edges in decorator sprinkles, sugar or jimmies, if desired.
