sugar and almond flour in a food
processor. Pulse until blended and
finely ground. Line 2 large baking
sheets with parchment paper. Heat
oven to 350°.
Whip egg whites and salt in a stand
mixer on medium-high speed until
frothy. Gradually beat in granulated
sugar, 1 tbsp at a time, until stiff peaks
form, about 2 minutes.
Fold one-third of the confectioners'
sugar mixture into beaten whites. Fold in remaining confectioners' sugar
mixture and the food coloring. Transfer
to a large piping bag (use half the batter
so bag is not overfilled) and snip off a
Pipe batter in 1 1/4-inch circles onto
parchment paper. Let stand at room
temperature for 15 to 20 minutes.
Bake cookies, 1 sheet at a time, at 350°
for 15 minutes. Cool completely on paper
on wire racks.
Place chopped chocolate
in a small bowl. In a small saucepan, heat
cream just until steaming. Pour over
chocolate and stir until smooth.
Refrigerate until good spreading
Beat butter until smooth.
Add confectioners' sugar and salt; beat
on low speed until blended. Add heavy
cream and beat until good spreading
consistency. Divide in half; tint half
orange with gel food coloring.
Carefully remove cookies from
parchment. Spread ganache or white or
orange filling onto flat side of a cookie.
Sandwich with a second cookie. Repeat
with all cookies.