Step 1

Sift together the powdered sugar and almond flour, twice if not blended.

Step 2

Whip the egg whites to frothy consistency and slowly add the sugar and cream of tartar, whipping until soft glossy peaks form.

Step 3

Add the strawberry emulsion to the meringue.

Step 4

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.

Step 5

Place parchment paper onto your sheet pan. Pipe small rounds about 1" in diameter. Use a template if needed. Add sprinkles if desired.

Step 6

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

Step 7

Bake at 300ºF for about 15 minutes or until lightly browned

Step 8

On a stovetop, mix together the water and sugar, cover with a lid and bring to a boil on medium-high heat.

Step 9

Keep the lid on the pot for 3-4 minutes and bring to ensure all the sugar granules are dissolved, otherwise, your sugar can get gritty and crystalize.

Step 10

Remove the lid, insert the candy thermometer carefully and continue cooking on medium-high until the syrup reaches 240° F.

Step 11

When the sugar solution is at about 235° F, begin whipping the egg whites on high speed. Add the salt to the egg whites.

Step 12

When the egg whites reach soft peaks, pour the sugar solution in a steady stream on to the whipping whites while mixing on low speed.

Step 13

Continue whipping the egg/sugar mixture until it reaches stiff peaks. I wrapped an apron around my bowl with an ice pack to help the meringue cool down faster. You can also cool the meringue by scooping it out of the bowl and placing it into the fridge for 15 minutes.

Step 14

Once the meringue is cooled, whip in soft butter and vanilla until the buttercream is light and fluffy and no longer has a butter taste.