3 egg whites
1/4 cup sugar
1 2/3 cup powdered sugar - sifted
1 cup finely ground almonds
Line a baking sheet with a silicone baking mat or parchment paper
Beat egg whites till foamy, gradually add white sugar and continue beating until whites are glossy & hold soft peaks.
In a separate bowl mix sifted powdered sugar & almonds.
Fold egg whites into almond mixture & add a small amount of paste food color or 1/4 cup cocoa for chocolate flavored
Spoon batter into pastry bag and pipe onto baking sheet in 1 inch round disks. Batter should flatten immediately.
Let sit for one hour
Preheat oven to 285 degrees
Bake cookies until set but not browned, about 10 minutes.
Let cool completely before filling.
Put a small amount of filling on the flat side of a cookie and top with another cookie to make a sandwich
Use your favorite buttercream icing recipe and flavor it to match the cookies
For chocolate cookies use the filling below
Coconut caramel filling:
Melt 20 caramel squares with 1 tablespoon milk in microwave stir frequently till smooth then add 3/4 cup coconut.