• Decarb your weed ( 220 F for 20 minutes)
• Add your butter and decarbed weed together in a small dish/bowl
• Next, strain your decarbed weed & butter with a cheesecloth ( don't squeeze) over a seal tight glass container or mason jar. A smaller size will suffice.
• Refridgerate while you prepare the rest below.

PREPARING THE BATTER

• Sift your almond flour and powdered sugar using a very small-holed strainer into a large bowl - note: sifting is key! You need to get the finest form of flour you can, and the only way is sifting. Stir with a whisk and let it stand whlie you prepare another bowl with more ingredients.
• Separate your 4 eggs , and use only the egg whites. Place them in a separate bowl.
• Add in your 1/2 cup sugar and blend with a hand mixer, you should have stiff peaks with your mixture - then you know it's ready to add the dry ingredients.
• Slowly add in your dry ingredients while mixing on low. Do NOT overmix!
• Add in a tsp of green food colouring, gently fold it in. No overmixing!

PIPING

• Fill your piping bag with your mixture
• Create small circular 'dollops' on your parchment lined cookie sheet( basically: one small squeeze about the size of a Canadian dollar/ loonie). Make sure they are far enough apart, as they settle they'll expand and you don't want them to touch.
• Let them rest for one hour on the counter, uncovered.
• Then bake them in the oven for 220F for 40 minutes

FILLING

• While your macaroon shells are baking, you can prepare the delicious Cannabis filling!
• Add 1/2 cup Cannabis butter to a bowl, and slowly pour in 2 cups of powdered sugar in small batches until all mixed up. Then add 2 tbsp milk. Blend with a hand mixer until smooth.
• Put your filling into piping bags.

ASSEMBLY

• When your macaroons are ready, let them cool for 10 minutes or so.
• When fully cooled, you can pipe the filling inside and make your little macaroon sandwiches!
• Enjoy!