Blast almond meal with a food processor or blender until you get a very fine grain (if using almond flour, skip this step)
Swift the almond meal two or three times and discard the rough bits
Whip the eggs with cream of tartar until starts to foam
Continue to whip the egg whites until glossy stiff peaks form
Add flavour and food colouring and mix
Fold in the powdered sugar, almond flour and a pinch of salt
Transfer batter to the piping bag, pipe the cookies onto the baking sheet
Allow cookies to dry out at room temperature for about 1 hour
Bake in middle rack in a preheated oven at 150°C for 10-12 minutes
Allow to cool completely before assembling