a pinch of crushed vanilla beans
**Line a cookie sheet with parchment or silpat mat.
In a food processor, pulse the almond flour and confectioner's sugar together for about 20 seconds, or until well combined.
Using the whisk attachment, whip the egg whites in a grease-free bowl of a stand mixer until foamy.
Add the granulated sugar a little at a time and continue to whip on high until stiff peaks form.
Stop the mixer and add the flavour and colour. Whip for a few more seconds until fully combined.
Remove bowl from mixer and sift the almond mixture onto the egg whites. Use a clean, grease-free spatula to gently fold the the mixture into the egg whites. Should be the consistency of molasses when ready.
Fit a piping bag with a 1.5" plain tip and fill the bag with the batter. Pipe small circles onto the parchment/baking mat.
Tap the pan on the counter a couple times to remove any air bubbles or peaks. Let the batter rest for about 30 minutes.
While the batter rests, preheat the oven to 325ºF. Bake for 8 -10 minutes. Do not allow to brown. (bake time may differ for your oven)
Remove from oven and allow to cool completely before assembling.
To make the crème: Chill the cream and bowl prior to starting, for best results. Place all the ingredients in the bowl and using the whisk attachment of your stand mixer, whisk on high until soft, stable peaks form - about 5 minutes. Store in refrigerator until ready to use.
Attach a tip #21 Star Tip to a piping bag and fill with cream. Pipe in circles on the flat side of a cookie and pair with a another cookie. Press together lightly. Place in an airtight container and refrigerate over night.