These tasty little cookies never go out of style! Light and crisp on the outside, soft and chewy in the center. Color them, flavor them and fill them!
Sift together the powdered sugar and almond flour, twice if not blended.
Whip the egg whites to frothy consistency and slowly add the sugar and cream of tartar, whipping until soft glossy peaks form.
Add the strawberry emulsion to the meringue.
Fold meringue into batter. Fold your spatula under the batter and around the edges and then cut through the center. Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line.
Place parchment paper onto your sheet pan. Pipe small rounds about 1" in diameter. Use a template if needed
Allow to dry, uncovered until a crust forms on the surface. About 30 minutes - 60 minutes or until a dry film develops over the surface of the cookie
Bake at 300ºF for about 15 minutes or until lightly browned
Combine 1 cup buttercream with 1/4 cup strawberry puree or filling of your choice and mix until combined. Pipe buttercream in between the cookies and sandwich together. Enjoy!