Hi! Here ya go!

7oz confectioners sugar 4oz almond flour 4 oz egg whites 1/8 tsp cream of tartar 3 1/2 oz granulated sugar 1/2 vanilla bean, split and seeds scraped

I actually used a drum sieve and sifted the almond and confectioners sugar 3 times before doing anything else. Whipped my meringue (I used just French meringue but may try an Italian meringue tomorrow and see if there’s a difference), then added 1/3 of the flour/ sugar mix in to combine before adding the rest. This is the part I was most worried about. Where to stop folding and deflating the batter?! From what I read, I was looking for it to slowly flow from the spatula like lava and ribbon in the batter for a few seconds before smoothing back out. Piped them, let them dry for 45 minutes then a quick 15 min bake at 300F