DIRECTIONS:

In a food processor, combine powdered sugar, almond flour, and half the salt.

Process on low until fine.

In a medium bowl, whip the egg whites with remaining salt until soft peaks form. 

Gradually add the sugar to the egg whites and continue to mix until stiff peaks form.

Add the vanilla and food coloring.​

Add 1/3 of the flour and sugar mixture to the egg whites at a time, fold with a spatula until combined.

Try to make a letter 8 while holding up the spatula with batter. It should make a perfect 8 without breaking.

Put the batter in a piping bag. Put down baking paper on a cookie sheet.

Pipe 3cm circles, each 2cm apart from one another.

Tap the sheet onto a flat surface 5 times to release air bubbles.

Let rest for 1 hour.

Bake for 17 minutes or until edges brown in 300 degrees. 

Cool on a wire rack.

Combine the buttercream ingredients with an electric mixer. 

Pipe onto the cool downed cookie.