Directions

1. Place almond flour and 1 cup confectioners’ sugar in a KitchenAid Food Processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain.
2. Place egg whites and cream of tartar in a very clean large bowl of a KitchenAid Stand Mixer. Using the Wire Whip Accessory, whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining 1/4 cup confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 1-2 minutes.
3. Gently fold almond flour mixture into meringue, a third at a time. Using the side of a spatula, smooth batter up side of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself.