Preheat oven to 325°. Line baking sheets with parchment paper.
Using a food processor, add almonds, powdered sugar, cocoa powder & decarbed cannabis. Process until almonds are very fine, sift out large chunks.*Do not over process or butter will form.* Using a standard blender, add egg whites.
On medium speed, froth whites for 30 seconds. Add tartar.
Continue whipping until stiff peaks while gradually adding granulated sugar.
When firm peaks are achieved, gradually fold dry ingredients into whites in small increments.
When mixture is fully mixture, transfer to piping bag.
Pipe cookie mix onto baking sheet. Batter should be piped to about the size of a quarter.
Allow mixture to rest for about to minutes so air bubbles can settle.
Place sheets in middle of oven, bake for 12-15 minutes. Rotate halfway.
Let cookies rest completely.