1-Getting Started: First, line your baking sheets and sift that almond flour and powdered sugar together to banish any lumps. It’s a quick step that sets you up for success! Then, get your egg whites ready by whisking them with granulated sugar over a double boiler until they’re frothy and the sugar melts away.

2-Getting Started: Once that’s done, transfer to a stand mixer and whip on low for about 30 seconds, then medium for 1-2 minutes until it’s fluffy, and finally medium-high until stiff peaks form. This meringue base is what gives your shells that light, airy feel!

3-Mixing and Coloring: Next, fold in the sifted mix using a gentle ‘J’ motion until just combined don’t overdo it! Divide the batter into bowls for each color, add your gel food coloring, and fold until it’s thick and flows nicely. For piping, put each color into its own bag and slip them all into one large bag with a round tip.

4-Mixing and Coloring: Pipe out circles on your sheets, tap to release bubbles, and pop any with a toothpick. Let them rest for 20-40 minutes until dry to the touch, then bake at 325°F for 15-20 minutes, rotating halfway. Cool them completely before adding that buttercream filling!

5-Mixing and Coloring: For the buttercream, beat softened butter for a minute, add sifted confectioners’ sugar on low, then medium until fluffy. Mix in vanilla and adjust with milk if needed. Finally, pipe it on and sandwich your shells, then chill overnight. Total time is about 1 hour prep plus 40 minutes cooking, so plan for around 1 hour 40 minutes overall. If you’re curious about egg whites, explore the nutritional value of egg whites for more insights!