Preheat oven to 350 F with rack in lower third.

Cut out a 2 cm stencil. Trace stencil around Parchment paper, making sure rounds are 1 inch apart.Sift almond flour and icing sugar together into a bowl.

Sift almond flour and icing sugar again.

Whisk Egg whites until foamy.Slowly add granulated white sugar.Add desired food colouring.

Beat egg whites until stiff, glossy peaks form.

Add dry ingredients all at once to egg mixture.

Fold mixture with a spatula. Be careful not to over mix or under mix the batter. Should flow like small ribbons.

Add mixture to a piping bag.

Pipe batter into 2cm rounds, making sure that pen/pencil traced side is faced down.

Tap baking sheets firmly against counter 2 or 3 times to release air bubbles.

Let sit for around 15 minutes or until finger comes back clean when cookies are touched.

Bake 1 sheet at a time, rotating halfway through, until risen and set, 13 minutes. Let coolPipe with desired filling on flat side of half of cookies. Top with remaining half.