Sift together the almond flour and powdered sugar and set them aside.

Heat up a small pot of water on the stove to create a double boiler for the Swiss meringue. Whisk the egg whites and granulated sugar in the bowl of a stand mixer over the double boiler until the sugar is fully dissolved and the egg whites are frothy (about 120F or 49C).

Remove the mixture from the heat and use the stand mixer with the whisk attachment, at high speed, to beat the egg whites and sugar just until stiff peaks form, about 2 minutes. Add in the vanilla bean paste and mix for a few seconds, until it is fully incorporated.

Sift the almond flour and powdered sugar mixture over the meringue and use a firm spatula to fold the dry ingredients into the meringue. The method that I use to fold the batter is by pressing the batter up against the wall of the bowl and then scraping it off of the bowl.

Do this until the mixture is able to ribbon off and form a complete figure '8' without breaking. This may take a while, just keep folding but don't over-mix, so test the figure '8' every 5-10 folds.

Using a piping bag, with a small circle tip, pipe out 0.75-1 inch size circles onto a lined cookie sheet, about 2 inches apart. Rap tray on the counter a few times to remove any air bubbles from within the batter (use a toothpick to remove any air bubbles that are visible and won’t come out).

Allow the cookies to rest while preheating the oven to 300F (149C) conventional (no fan). Gently sprinkle the sprinkles on top of each cookie and bake one pan at a time in the center of the oven for 7 minutes. Remove the pan from the oven and allow the cookies to cool completely on the pan.

Use the ingredients listed above to make a half batch of French buttercream. You can also substitute another type of buttercream like American Buttercream or Swiss Meringue Buttercream. You'll only need a half batch of those as well (half batch uses 1/2 cup (113g) butter).

Pipe the buttercream on half of the cookies, leaving some room on the edge. Sandwich with the top cookies and allow them to set in the refrigerator for a couple hours before serving.

Enjoy cold or at room temperature!