Here, a crunchy cookie shell with a chewy interior sandwiches delicate, creamy, floral frosting. If it will help, you can print out a piping template online and place it under the parchment paper to pipe consistent size circles. You can, if you like, garnish the tops of the macaroons with fresh elderflowers, which are available from marxfoods.com. The macarons will keep, in an airtight container, for up to a few days.
Sift together almond meal and 1 3/4 cups of the powdered sugar until thoroughly combined and aerated, about 3 times, discarding any larger chunks. Set aside.
用中等速度击败蛋清用电动混合器直至泡沫，约1分钟。逐渐加入牙垢和牙垢奶油，搅拌直至混合物是有光泽的，保持软峰，约4分钟。如果需要，加入1至2滴食物着色，只需掺入直到掺入。轻轻折叠杏仁混合物，三分之一，进入蛋白混合物。轻轻折叠，直到当刮刀脱离混合物时面糊落在稳定的丝带中。
Transfer batter to a piping bag fitted with a 1/4-inch round tip, and pipe 1-inch rounds on parchment paper-lined baking sheets, leaving 1 1/2 inches between each cookie. Gently tap baking sheets on the counter 4 times to release air bubbles. Set aside until tops of cookies are dry, about 30 minutes.
饼干烘干时，预热烤箱至350°F。放置1张饼干在底烤箱架上预热烤箱，并立即将温度降低到300°F。烘烤饼干16分钟。裂缝门打开，继续烘烤烤箱门Ajar，直到饼干的边缘可以从羊皮纸升起，5到8分钟。完全凉爽烤盘，约20分钟。用剩余的饼干重复加工，在将烘烤板放入烤箱并将温度降至300°F之前，确保将烤箱温度返回到350°F。
在中高速击败黄油，直至奶油，约2分钟。将速度降至中低;逐渐加入剩余的2杯粉末糖，并击败直至完全掺入。搅拌利口酒和盐。将速度提高到中高，搅拌直至混合物是轻盈蓬松，约5分钟。转移到配有圆形尖端的管道袋。
从羊皮纸纸上轻轻删除饼干。管道约1汤匙糖霜上的每一杯饼干;顶部有剩下的饼干。