DIY GIANT MACARON (FRENCH MACAROON)

In a food processor combine confectioners sugar and almond flour. Sift the dry ingredients and set aside.

Using a stand mixer with a whisk attachment whisk egg whites for one minute. Add in cream of tartar and beat for two more minutes. Add sugar in at slow speed and beat. The merengue is done when it looks white and silky with a fluffy consistency.

Slowly fold in the dry ingredients into the merengue, ¼ at a time. Make sure note to add too much.

Place the batter into separate bowls and stir in food dyes. Put batter into the piping bags.

On a prepared baking sheet, with parchment of silicone mats, pipe your cookies.

Bake at 285°F for one hour. Let cool entirely.

While cooling, make the butter cream by whisking room temperature butter in the stand mixer. Add confectioners sugar and heavy cream. To thicken add more sugar and to loosen up add more heavy cream.

Place a cookie upside down, pipe the butter cream within, and place another cookie on top. Let set 24 hours before diving in to make sure it stays together.