Servings: 60 shells

150 grams icing sugar 150 grams icing sugar
125 grams almond flour 125 grams almond flour
100 grams (3) egg whites 100 grams (3) egg whites
* room temperature* note: room temperature*
100 grams sugar 100 grams sugar
1/4 tsp cream of tartar ¼ tsp cream of tartar
Pinch of salt Pinch of salt
3 tsp vanilla 3 tsp vanilla
Food colouring Food colouring
* I recommend Sunny Side Up Bakery from Hobby lobby -Neon Blue, Violet & Super Black* note: I recommend Sunny Side Up Bakery from Hobby lobby -Neon Blue, Violet & Super Black*

Place the almond flour and powdered sugar in a food processor. Pulse for 10 seconds.
Sift the almond flour and powdered sugar together and set aside. (4 or 5 times)
In the bowl of an electric mixer with the whisk attachment, beat 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. Add the vanilla. Continue mixing until stiff peaks.
Using a rubber spatula, gently fold in half of the dry ingredients to the meringue by scraping the sides and bottom, folding the meringue onto the dry ingredients and pressing down until slightly mixed. Add the remaining dry ingredients, continuing to fold together.
Keep folding until the macaronage is close to complete. At this point seperate the batter into three bowls. Colour the batter, one blue, one violet and one black. When each of the coloured batters flow like lava and you can do a figure 8 easily, you are done. Be careful not to over mix! Place each in seperate piping bags or saran wrap. Then put all three into one large piping bag with a small round piping tip. Batter is now ready to pipe!
Holding the bag vertical, gently squeeze the batter out until batter fills the circle on the silpat mat. (I count about 3 seconds) 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. Add sprinkles or sanding sugar if you like. Let the batter dry for 45 to 60 minutes or until they are dry to touch.
About 10 minutes before drying time is up, preheat the oven to 275°F. Bake for 22 to 25 minutes on the middle rack and then remove from oven and let cool on the pan for 5 minutes. Then place onto cooling rack to cool completely. Fill with buttercream or whatever filling you like!
Once filled, mature in fridge for 24 to 48 hours. Store in fridge or freezer. Serve at room temperature!
Don't forget to take pics for social media! ☺️
Enjoy!

*275°F for 22-25 minutes works for me, it may be different for you!  *275°F for 22 to 25 minutes works for me, it may be different for you!