1 cup fresh rocher
1 cup fresh ferrero
75 cups (200g) confectioners’ powdered sugar (sifted)
1 cup (100g) superfine blanched almond flour (sifted)
3 large egg whites (aged at room temperature, yolk-free)
1/4 cup (50g) granulated sugar
1/4 tsp cream of tartar
1/2 tsp pure vanilla extract or natural food color gel
2 tbsp unsalted butter