Directions

Serving Size: 18

1. Whisk the egg whites until frothy and opaque
2. Slowly add granulated sugar as you mix (1/3 at a time)
3. Whisk until white and cloud-like
4. Add vanilla.
5. Continue until stiff peaks form
6. Add food coloring
7. Whisk almond flour and powdered sugar in separate bowl
8. Gently fold in almond flour and powdered sugar and mix until it looks like lava or ribbons
9. Pipe 2” circles onto parchment paper-lined cookie sheet
10. Drop the tray on the counter and let sit at room temperature until film forms on the top
11. Bake at 300 degrees F for 15-17 minutes
12. Turn the oven off and crack the door
13. Allow to cool gradually so they don’t crack
14. Make the butter cream by combining the powdered sugar, protein, butter, vanilla, and milk in a mixer
15. When the cookies are completely cool, pipe the frosting and sandwich the cookies together. Allow to sit for 24 hours before enjoying!