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1
Cookies:
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2
Combine confectioner's sugar and almond flour in a food processor. Pulse until blended and finely ground.
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3
Line 2 large baking sheets with parchment paper. Preheat oven to 350 degrees F.
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4
Whip egg whites and salt in a stand mixer on medium high speed until frothy. Gradually beat in granulated sugar, 1 T. at a time, until stiff peaks form, about 2 minutes.
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5
Fold 1/3 of the confectioner's sugar mixture into the egg whites. Fold in remaining confectioner's sugar mixture and food coloring. Transfer to a large piping bag (do not overfill the bag, use part of the batter at a time) and snip off a 1/2 inch opening.
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6
Pipe batter in 1 1/4 inch circles onto parchment paper. Let stand at room temperature for 15-20 minutes.
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7
Bake cookies, one sheet at a time, for 15 minutes. Cool completely on paper on wire racks.
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8
Ganache:
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9
Place chopped chocolate in a small bowl.
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10
In a small saucepan, heat cream just until steaming. Pour over chocolate and stir until smooth.
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11
Refrigerate until good spreading consistency.
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12
Filling:
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13
Beat butter until smooth. Add confectioner's sugar and salt, beat on low speed until blended. Add heavy cream and beat until good spreading consistency.
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14
Divide in half, tint half with gel food coloring.
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15
Carefully remove cookies from parchment. Spread ganache or plain or tinted filling onto flat side of cookie. Sandwich with another cookie. Repeat with all cookies.
