Step 1:

• Combine almond flour, confectioners’ sugar, and salt in a large bowl, sifting to remove any lumps.
• Create a paste by mixing in 3 egg whites, then set it aside.

Step 2:

• In a pot, combine granulated sugar and water, heating it until it reaches 238°F.
• Whip the remaining 4 egg whites until medium peaks form.
• Slowly pour the hot sugar syrup into the egg whites while whisking until fully incorporated.
• Continue whisking until the meringue is smooth, shiny, and still slightly warm.
• Optionally, add food coloring to achieve your desired hue.

Step 3:

• Gradually fold the meringue into the almond mixture until the batter is smooth and glossy.
• Pipe the batter onto parchment-lined trays and let them dry for 30 minutes before baking at 300°F for 15-20 minutes.

Step 4:

• Combine water and 1 1/2 cups of sugar in a pot, heating it to 238°F without stirring.
• In a stand mixer bowl, whisk egg whites and salt until frothy, then gradually add the remaining sugar until medium-stiff peaks form.
• Slowly pour the hot sugar syrup into the egg whites while whisking until fully combined.

Step 5:

• Beat until the mixture has doubled in size and cooled to around 72-75°F.
• Gradually add the room temperature butter until smooth, then mix in the vanilla.