Make Almond Flour Mixture

1. Place the almond flour, sugar, and powdered raspberries (freeze-dried raspberries, pulverized in a food processor to a powder) into a food processor
2. Pulse until combined. Pass through a sieve to eliminate any lumps
3. Place into the bowl of an electric mixer with the egg whites. Use paddle attachment
4. Put frozen rose petals into the food processor and quickly pulse to shatter them. Add the rose petals to the mixer, mix until combined

Make Sugar Syrup

1. Place the sugar and water in a heavy saucepan and boil. Cook over high heat until it reaches 250º (soft ball stage) on a candy thermometer. This will take about 10 minutes

Whip Egg Whites

1. Place the eggs whites and sugar into the bowl of an electric (or hand) mixer with the whip attachment. Whip to stiff peaks
2. Once the sugar syrup has reached 250º, pour it slowly into the whipped egg whites with the beaters going. Whip until the whites are glossy and hold a peak again

Finish

1. Fold egg whites into the almond flour mixture in batches until smooth
2. At this point, place the mixture into a piping bag with a ½" tip. Pipe a dab onto each corner of a baking sheet and place parchment on top to stick. Pipe straight down into quarter sized rounds about one inch apart
3. Allow these to rest at room temperature for 1 hour before baking. This helps form the classic crisp top
4. Bake at 250ºF for 15-18 minutes. Allow to cool before removing from the parchment. Cool completely before filling (These freeze very well if you are not going to fill them within a day)

Note: Fillings can be nearly anything - ganache, buttercream, caramel, pastry crème, whipped cream!