A convection oven is super helpful.  These delicate cookies are temperamental!

Preheat the oven to 300 degrees  using the convection setting. Line 3 baking sheets with parchment paper.

Add confectioners’ sugar and almond flour to a bowl, sift removing any large clumps.

Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, approximately five minutes.

Fold the egg white mixture into the almond flour mixture.

Add the food coloring and extract. Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon.  Approximately  3 minutes.

Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Pipe 1 inch circles. Firmly tap the baking sheets against the counter to release air bubbles (essential or they will look like mini volcanoes).

Let the cookies sit at room temperature until the tops are no longer sticky to the touch, approximately 30 minutes depending on the humidity.

Bake until the cookies are shiny and rise 1/8 inch,  Approximately 20 minutes depending on your oven.

Transfer to a cooling rack.

Fill with buttercream frosting, flavored butter cream, jam or chocolate!

Yields 24 rounds, 1 dozen sandwiched cookies.

Butter Cream Recipes:
Basic Butter Cream Frosting
Lemon Butter Cream
Basil Butter Cream