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Combine almond flour and confectioners sugar and grind to a fine powder in the Robot Coupe, sift.
Add the first amount of egg whites, desired color and mix to a paste.
Cover and set aside. In a medium saucepan, combine sugar and water and start to cook over medium heat.
Meanwhile, in a mixer with a whisk attachment, begin whipping the egg whites and cream of tartar to soft peaks.
When the sugar mixture reaches 245°F, carefully pour over the whipping egg whites.
Continue whipping until the mixture reaches 90° F.
Add the meringue to the almond mixture in three additions.
Deflate the mixture unitl it falls off of the spatula into a steady stream.
Pipe desired size onto a silpat and leave to dry for 1-2 hours at room temperature.
Bake at 315° for 11-14 minutes depending on size.

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