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Preheat oven to 350 degrees. Place sunflower seeds in a food processor along with confectioners sugar. Process until combined, about 1 minute.
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Pass seed/sugar mixture through a sieve. Transfer bits that didn’t go through the sieve back to the food processor; sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids are left.
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Whisk egg whites and granulated sugar by hand to combine first. Then whip on medium speed and increase the speed every 3 minutes until stiff peaks form. This should take between 6-10 minutes.
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If you are adding color, add it now and then whip on high for 30 seconds.
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Add dry ingredients and fold in with a spatula. Repeat just until batter flows like lava.
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Pipe small circles onto parchment paper or on a macaron sheet. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
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Bake until risen and just set, 10-12 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.