Meringue Ingredients:

4 large egg whites

1/2 teaspoon cream of tartar

1 cup of superfine or caster sugar

1/2 teaspoon pure almond extract

Package of sucker sticks

ribbon 

Directions

Preheat oven to 200 degrees and place the rack in the center of the oven.  Line a baking sheet with parchment paper. You will need a pastry bag fitted with a 1/2 inch star shaped tip.

In a glass bowl and with your electric mixer, beat the egg whites on low to medium speed until foamy.  Add the cream of tartar and continue to beat the whites until they hold soft peaks.  Add the sugar, little at a time.  Continue to beat until the meringue holds very stiff peaks. Beat in the almond extract.

Transfer the meringue to the pastry bag and with even pressure pipe about 2 inches high mounds of meringue.  Bake meringue for approximately 1 to 1 1/2 hours or until they are dry and crisp to the touch.  Turn off the oven and leave the meringues in the oven to finish drying for several hours.

EASY HOMEMADE ALMOND BUTTERCREAM FROSTING

Ingredients

1 cup butter, softened

3 cups powdered (confectioners') sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1/2 teaspoon salt

2-3 tablespoons milk ( may need more, depending on desired consistency)

Instructions

In a large mixing bowl, beat the butter until it is smooth.

Add in the powdered sugar, salt, and both extracts.  Mix well.

Add in the milk a little at a time until you reach your desired consistency.

While meringue kisses are baking and your Buttercream is prepared, tie your ribbons on the sucker sticks.

Putting it all together:

Carefully lift the cooked meringue kiss from the parchment paper. Spread small amount of buttercream frosting on the bottom of kiss. Gently depress the kiss on the stick and add the second kiss by gently bringing the two together with the stick in between. 

Note: The Meringue kisses are very fragile and do not refrigerate buttercream before spreading on the kisses...you want the frosting to be soft!