Measure and combine almond flour & powdered sugar.

Wipe the stand mixer bowl and whisk with white vinegar or lemon juice to thoroughly degrease.

Measure granulated sugar into a separate bowl.

Measure egg whites into another separate bowl.

Whisk at med-med high speed until egg whites are bubbly ~1-2 muntes.

Once bubbly, add vanilla and granulated sugar ½ tsp at a time while whisking.

Whisk until you get soft peaks (meaning when you lift your whisk, the point of the mixture falls over gently).

Once you have reached soft peaks, add two drops of your food gel.

Whisk 90 seconds or 2 minutes until you get stiff peaks. Don’t over whisk here! Stiff peaks will no longer fall over gently when lifted out of the bowl.

At this point, you should be able to hold the bowl upside down without the mixture falling out (pretty weird texture!).

Stir/fold in dry ingredients (almond flour & sugar) by hand with egg whites.

Continue to mix by hand with an attempt to remove air in the mixture. Once the air has come out, you should be able to take your spoon/spatula and drizzle a figure “8” with the mixture.

At this point, put the mixture into a piping bag and pipe even circles on a baking mat (or parchment paper) on a cookie sheet.

Once circles have been piped, lift the cookie sheet and drop on the counter to surface any bubbles. Pop any visible bubbles with a toothpick.

Let the tray sit on the counter for about 30 minutes. It should form a light shell at this point.

Bake at 290°F for 12-14 minutes. Test if they are done by peeling one up. Letting them cool will also set them better before peeling them off.

Fill with vanilla icing and assemble the cookies.

Should last about 5 days - refrigeration helps make them last longer!