Ingredients
- 70 g about 2/3 cup almond meal/flour
- 120 g about 1 cup confectioners sugar
- 2 large egg whites
- 50 g exactly 1/4 cup leveled granulated sugar
- 1 strip " red or pink gel food coloring
- sprinkles (optional)
- 6 tbsp unsalted butter
- 1 1/2 cups confectioners
- 1/8 tsp salt
- 2 tbsp fresh lemon juice
Steps
- Sift almond flour and 1 cup confectioners sugar into a bowl.
- Beat egg whites until foamy, gradually add granulated sugar, and beat until stiff peaks form.
- Fold in the dry mixture and food coloring until the batter flows slowly, then pipe 48 small hearts onto parchment-lined baking sheets.
- Add sprinkles if desired, tap the sheets gently, and let the shells rest for 30 minutes.
- Heat the oven to 300 F and bake the shells for 14 to 16 minutes until firm.
- Beat butter, remaining confectioners sugar, salt, and lemon juice, then pipe the buttercream between cooled shells.
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