Servings: 24

150 grams icing sugar 150 grams icing sugar
125 grams almond flour 125 grams almond flour
100 grams (3) egg whites 100 grams (3) egg whites
100 grams sugar 100 grams sugar
1/4 tsp cream of tartar ¼ tsp cream of tartar
Pinch of salt Pinch of salt
2 tsps vanilla 2 tsps vanilla

Sift the almond flour and powdered sugar together and set aside.(4 or 5 times)
In the bowl of an electric mixer with the whisk attachment, beat the egg whites on medium until foamy. Add in the cream of tartar and salt. Continue beating and add in about 1 tablespoon sugar at a time. Increase speed to med-high and mix until soft peaks. Add the vanilla and food colouring. Continue mixing until stiff peaks.
Using a rubber spatula, gently fold in half of the dry ingredients to the meringue by scraping the sides and bottom, folding the meringue onto the dry ingredients and pressing down until slightly mixed. Add the remaining dry ingredients, continuing to fold together. The batter will thin up as you mix. You are done once you are able to have the batter slowly drop back in the bowl making a figure 8. The batter will drop like molten lava and will dissolve back into the batter within ten seconds. Be careful not to over mix!
Spoon batter into a piping bag fitted with a round piping tip. Line a baking sheet with silpat or parchment paper with templates underneath. Holding the bag vertical, gently squeeze the batter out until batter reaches the inside line of the circle on the template. Release pressure and lift the bag up with a quick circular motion and then move to the next circle and repeat.
Once all the batter is piped, slam the pan down on the counter a few times so that all the air bubbles are released. If you see some air bubbles at the top you and pop them with a toothpick. Let the batter dry for 45 to 60 minutes.
About 10 minutes before drying time is up, preheat the oven to 275°F. Bake for 20 to 22 minutes on the middle rack and then remove from oven and let cool on the pan for 5 minutes. Then slide the parchment paper onto a cooling rack or remove from silpat. Fill with buttercream once completely cooled.
Buttercream: subheading: Buttercream:
8 ounces (1 brick) cream cheese
½ cup butter, softened
4 cups powdered sugar
1 tsp of clear vanilla
Caramel: subheading: Caramel: