12 editing software crashes, 1 computer crash, two camera battery deaths, and a couple of family interruptions later – I’ve finally been able to make another post.

Level: Hard (it’s not really difficult, it’s just time consuming, technical, and takes a bit of practice. Don’t be afraid to make macarons. I still have more problems making bread than I do making these cookies.)

I’m not writing the instructions out in detail because it’s better to listen/watch what happens in the accompanying video.

Cookie Recipe:
7 Ounces Powdered Sugar
4 Ounces Almond Flour
4 Large Egg Whites
1/8th Teaspoon Cream of Tartar (a smidge)
3.5 Ounces Granulated Sugar (regular sugar)
Gel Food Coloring (optional)

Filling Recipe (Roasted Chestnut and Caramel Italian Meringue Buttercream):
3/4 Cup Granulated Sugar
1/3 Cup Water
2 Large Egg Whites
Smidge of Cream of Tartar
1/2 Pound of Butter
8-9 Roasted Chestnuts
1 Heaping Tablespoon Salted Caramel Sauce

Beat the 1/2 pound of butter, roasted chestnuts, and caramel together. Set aside.

Make the sugar water (simple syrup) following the directions below. While waiting for the sugar to melt, whisk the egg whites and cream of tartar together until medium peaks form (about the consistency of staving cream or a bit stiffer).

Use a small saucepan to melt the sugar into the water on the stove. DO NOT STIR. You can swirl the pot by picking the pot up by the handles, but don’t stick anything into the mixture to stir it. Once the sugar is fully dissolved pull it off the heat.

Drip the simple syrup down the side of the bowl into the mostly stiff egg whites while whisking at medium speed. Incorporate all of the simple syrup using this method and continue to whisk for about 5-10 minutes or until the egg whites are only slightly warm. 

Change whisk to paddle/beater attachment, turn the mixer to low, and slowly add in the chunks of the butter mixture from earlier. Once all butter is incorporated turn mixer to medium high and beat until smooth. Watch video for troubleshooting this process. (Chances are the mixture will break before becoming smooth.)