From Adam Young at Sift Bake Shop in Mystic
Grind and sift almonds and powdered sugar together. Add first increment of egg whites and color to make base.
Cook sugar and water to 245 degrees Fahrenheit and slowly add to firm peak egg whites.
Fold meringue into base.
Pipe to desired sizes.
Dry on sheet for 45 minutes and bake at 295 degrees Fahrenheit for 15 minutes.