Next, sift your powdered sugar on a scale, then add in your sifted almond flour. Give all these ingredients a quick whisk to make sure there are no lumps.
Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. Before you reach soft peaks, add in the brown food dye. Being careful not to overmix.
After the egg whites are the right consistency, add about ½ of the dry mixture to the egg whites and fold in until there are no dry spots left.
Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
Place a silicon mat or parchment paper on a baking sheet. Take a small cookie cutter and place into the batter and make a template for yourself (see photos). Place the circles at least 1 inch apart
Hold your piping bag completely vertical and pipe around the outside of half of the circles and pipe the entire inside of the circle for the other half, this will be the bake of the macarons. (see photos)
10. After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
11. Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them, and you can feel a “shell” form over them. No batter should come off on your finger.
12. preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
13. Allow them to cool COMPLETELY before taking them off the baking sheet.
14. To make the buttercream add the butter in the bowl of a stand mixer or large mixing bowl. Mix until light and fluffy, about 5 minutes. Add in powdered sugar one cup at a time and mix until combined. Add in cocoa powder, vanilla and cream and mix on high speed for 6-7 minutes. Place in a piping bag or large Ziplock bag.
15. For the royal icing, combine the egg white and powdered sugar together in the bowl of a stand mixer with a whisk attachment, mix until the mixture looks glossy. Add in 3-4 tbsp of water SLOWLY being careful not to get too watery. Once you get a consistency that you can lift the whisk and the icing runs from the whisk and disappears into the icing after about 10 seconds the icing is ready. Add to a small Ziplock bag with a small round piping tip.
16. Add a small circle of icing around the ring shells and around the outside of the shell making an outline. “Flood” the inside of the outline and taking a toothpick smooth and fill any empty spots. (see photos). Top with sprinkles.
17. Apply a generous amount of buttercream on the bottom shells in a circle and sandwich with the top shells.
18. Allow to “mature” in the refrigerator for 24-48 hours and enjoy!!