Add the ground almonds and icing sugar to a food processor and blend to a flour.
Whip the egg whites until holding soft peaks then slowly add the caster sugar until it has dissolved.
Add the food colour and mix to clear.
Fold in half of the almond mixture and combine then add the remaining almond mix.
Fold the mixture to achieve desired texture.
Deposit onto a silpat lined tray using a plain nozzle, tap the tray to remove air bubbles.
Allow the shells to dry for 30 minutes.
Bake: 12 minutes in Convection oven at 120 °C.
