Ingredients
1/2 teaspoon vanilla
3/4 cup (1-1/2 sticks) butter or margarine, softened
2 squares (1 ounce each) semisweet chocolate, melted
1 cup powdered sugar
¼ teaspoon almond extract
1-1/4 teaspoons vanilla
3 tablespoons sugar
¼ teaspoon cream of tartar
1/8 teaspoon salt
6 egg whites
1-1/2 tablespoons cornstarch
1 cup powdered sugar
6 ounces blanched almonds, ground
Step by step
Combine almonds, powdered sugar, and cornstarch; set aside.
Place egg whites in bowl. Attach bowl and wire whip to mixer. Turn to Speed 6 and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla, and almond extract, beating until stiff peaks form. Reduce speed to low and quickly add almond mixture, mixing just until blended.
Using a pastry bag fitted with large (1⁄2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 1-inch mounds.
Bake at 250°F for 35 to 45 minutes. Remove from baking sheets and cool on aluminum foil.
For the Chocolate Buttercream Filling: Combine powdered sugar, chocolate, butter and vanilla, turn mixer to Speed 4 and continue beating until fluffy, about 5 minutes.
Create sandwiches with approximately 1 tablespoon of Chocolate Buttercream Filling in each.