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Prepare two baking sheets with parchment paper and preheat the oven to 300 degrees (275 if you have a hot oven). Sift together the powdered sugar and almond meal into a large bowl. Sift the tea into the mixture, discarding the large pieces.
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In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, the sugar, and a pinch of salt until stiff and glossy (stiff peaks). Take a toothpick and add gel food coloring and mix until fully incorporated.
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Pour almond mixture in the bowl, and using a rubber spatula, fold the ingredients together. It should take no more than 20 strokes. Deflate the egg whites but be gentle.
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Stop once it oozes like lava but is nowhere near runny.
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Using a spatula, transfer mixture to a gallon Ziplock bag.
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Squeeze all the air and twist it closed. Snip the corner with scissors so that you have about a 1/4 inch opening.
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Pipe dollops of batter slightly bigger than a Hershey's kiss onto the parchment.
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Lightly rap each sheet on the counter to get rid of air bubbles.
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Let them sit (after all have been piped) for at least 20 minutes.
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They should be slightly dry to the touch and not sticky. If it's humid, turn on the air conditioner in your kitchen or blow a fan.
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Bake in the oven (watching carefully) one batch at a time for 10-12 minutes.
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You know they're done when they are hard and stiff to the touch.
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Let them cool completely on the parchment while you prepare your buttercream.
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Beat the butter in the mixer fitted with the paddle attachment. When it's light and fluffy, add the sugar, 1/2 cup at a time, until it's proper consistency. Add the lemon juice and extract and beat. Add more sugar if it's too runny, cream if it's too thick. Be sure to scrape the bottom.
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To fill them, match each cookie to another of the same size. Pipe the filling, (in a Ziplock bag with the tip snipped) starting from the outer edge in a circle and ending in the middle. Sandwich the two halves.
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No filling should be on the edges.
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Refrigerate for 24 hours and up to 3-4 days.
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Take some out an hour before you want to eat them and let them come to room temp. Enjoy