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1
Place the ground almonds and powdered sugar in food processor and process for 15-20 seconds.
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2
Sift the mixture into a piece of parchment paper.
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3
Line sheet pans with parchment.
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4
Place egg whites in a mixing bowl and whip on high speed until very white in color and holding medium peak.
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5
Reduce mixer to first speed and gradually rain in the sugar.
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6
Add food coloring.
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7
Once food color is mixed in, increase speed to high and continue mixing to stiff peak.
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8
In a large stainless steel bowl, using a hand whisk, fold together the sifted nut mixture and the meringue, alternating each addition.
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9
Pour the batter into a pastry bag fitted with a large plain tip.
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10
Pipe 40 - 1inch circles on the parchment lined pans.
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11
Tap on the table several times to remove air bubble, then rack and allow to stand for 30 minutes prior to baking.
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12
Bake at 325* for 10-12 minutes.
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13
Cool for 10 minutes, then peel off parchment and transfer to clean parchment lined sheets.
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14
Cover with a bag and freeze.
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15
When ready to finish, remove from freezer and allow to thaw.
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16
Fill with 1 teaspoons warm but pipable chocolate ganache, and 1/2 teaspoons orange marmalade and sandwich together.
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17
Place in airtight container until ready to serve.
