Beat egg whites until foamy, then add cream of tartar and white sugar until strong, stiff peaks form.

Add the peppermint extract and the food coloring and continue to beat until the stiff peaks form again.

Sift almond flour and powdered sugar (discard any lumps remaining).

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.

Transfer batter to a pastry bag (or a ziplock bag with the corner cut off).

Pipe out 1 inch rounds on a baking sheet lined with parchment paper.

Tap the pan hard at least 2-3 times to release the air bubbles, which will prevent the tops of the macaroons from cracking.

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.

Bake for 20 mins and let cool completely.

Combine all ingredients together until smooth.

Either pipe or spoon filling onto the base of one macaroon and add the top.