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Beat egg whites until foamy, then add cream of tartar and white sugar until strong, stiff peaks form.
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Add the peppermint extract and the food coloring and continue to beat until the stiff peaks form again.
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Sift almond flour and powdered sugar (discard any lumps remaining).
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Fold the flour/sugar mixture into the egg white mixture until just combined ... this will take some time to ensure all air remains, but not overmixing.
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Transfer batter to a pastry bag (or a ziplock bag with the corner cut off).
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Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
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Tap the pan hard at least 2-3 times to release the air bubbles, which will prevent the tops of the macaroons from cracking.
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Leave them to sit at room temperature for up to an hour. The tops should be tacky to touch and not stick to the fingertips.
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Bake for 20 mins and let cool completely.