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Whisk together the almond flour, confectioners sugar and salt.
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Add to a food processor and pulse until very fine, and then pass through your finest sieve into a bowl. The finer the mixture, the smoother your cookies will be!
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In a very clean mixing bowl, whisk egg whites until they are foamy.
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Add granulated sugar and the almond extract, beating on medium-low just until stiff peaks form and the mixture is glossy. DO NOT OVERBEAT!
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Gently fold the egg mixture and green food colouring in with the flour mixture until smooth.
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Cover baking trays with parchment paper or a silicone baking sheet.
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Fill a pastry bag fitted with a small, round tip (I used a Wilton size 12) with the batter. Carefully pipe circles with the batter on the baking sheet. These will smooth out a bit, so don't worry if they aren't perfect.
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Wait for 30 minutes to an hour (depending on the humidity), until the tops of the piped macarons are hard to the touch and they've dried out a bit.
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Bake at 350° for 10 minutes. Keep an eye on them! You may have to change the temperature or time to suit your oven, depending on your results.
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Let cool completely before gently removing them from the baking sheets with a thin spatula.