1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.

2. Sift the almond flour and icing sugar to the meringue.

3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until the wet and dry ingredients just start to become combined. In other words, you can't see traces/clumps of almond flour/icing sugar in the meringue. At this point, the batter should still be quite tacky.

4. Refer to the table below to portion batter in different colours. For decoration, scoop out quantity according to table and transfer to a piping bag with a small tip. To the remaining batter, continue to macaronage, until you get a molten-like mixture and drips down like a ribbon when lifted. Then transfer this white batter to piping bags with tip approximately 0.5cm diameter. Note: quantities in table are estimates only, please adjust accordingly if needed

5. Pipe out shells onto parchment paper. Please refer to video above for demonstration.
6. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.