Instructions

1. Sift the almond flour and icing sugar together (if there’s almond flour coarse left, just toss it)
2. Pour the egg whites into almond-sugar and mix. Use hand or rubber spatula to mix the ingredients
3. Mix caster sugar and water to make a sugar syrup by 120*c 
4. Pour the frothy egg white into mixing machine. Increase the speed into medium speed, until stiff and shiny, for about 5 more minutes or room temperature
5. Mix the beaten egg white/mirengue into almond flour mixture and fold until incorporated. Add food coloring if needed
6. Transfer into piping/pastry bag with 1/4 inch round tip, pipe on the baking sheets with your desired size (make uniform round size). Firmly tap the tray/baking sheet twice to release air bubbles.
7. Bake for 7 to 8 min (1 1/2 inch round biscuit) at 170*c to 180*c, bake until the cookies are rise and shiny. Rest and cool the cookies. Transfer into a rack.
8. Put together the two cookie sheet with thin layer of filling in the middle.

Filling:

1. Heat the cream and purée/jam to nearly boil
2. Pour into white chocolate and mixed,
3. Transfer into piping / pastry bag and rest.