Fancy French Macaroons

Line two baking sheets with parchment paper. Get a piping bag with a round tip ready.
Grind the almond flour and powdered sugar in the food processor, and sift the mix into a bowl.
In a separate bowl, start beating the egg whites on low speed. When foamy add the cream of tartar. Increase the speed to medium and start adding the sugar one table spoon at a time. Add the food color until you have the desired color. Beat the eggs on high until you have stiff peaks.
Sift the dry mixture into the egg mixtures. Using a spatula fold the mass together. Spoon the mass into your prepared piping bag and pipe circles.
Let your piped macaroons dry at room temperature for 30 minutes until the tops are dry to the touch.
Preheat the oven to 275 degrees F.
Place one baking sheet at a time into the hot oven and bake for about eight minutes depending on the size of your macaroons.
Let the macaroons cool completely on the baking sheet before removing them gently from the parchment paper.
Meanwhile cream together the ingredients for the filling and fill a piping bag with a round tip. Pipe filling onto one shell and cover it with a matching shell.