Sift the almond flour and powdered sugar together and set aside.
In the bowl of an electric mixer with the whisk attachment, best the egg whites on medium until foamy. Add in the cream of tartar and salt. Continue beating and add in about 1 tablespoon sugar at a time. Increase speed to med-high and mix until soft peaks. At this point you can add the vanilla and food coloring. Continue mixing until stiff peaks. Remove the bowl from the machine.
Sift the almond flour and powdered sugar again but into the bowl of the meringue. Using a rubber scrapper, gently fold the ingredients together by scraping the sides and bottom, folding the meringue up onto the dry ingredients and pressing down. The batter will thin up as you mix. You are done one you are able to have the batter slowly drop back in the bowl making a figure 8. The batter will drop like molten lava and will dissolve back into the batter within ten seconds.
Spoon batter into a piping bag fitted with a A2 round piping tip. Line a baking sheet with parchment paper with templates underneath. Holding the bag vertical, gently squeeze the batter out until batter reaches the inside line of the circle on the template. Release pressure and lift the bag up with a quick circular motion and then move to the next circle and repeat.
Once all the batter is piped, slam the pan down on the counter a few times so that all the air bubbles are released. If you see some air bubbles at the top you and pop them with a toothpick. Let the batter dry for 45-60 minutes. For humid climates or rainy days, aim for 60 minutes.
About 10 minutes before drying time is up, preheat the oven to 300 degrees F. Bake for 20 minutes on the middle rack and then remove from and let cool on the pan for 5 minutes sand then slide the parchment paper onto a cooling rack. Fill once completely cooled.