Preheat the oven to 350 degrees.
In a large bowl, sift the almond flour and icing sugar. Mix it well with a spatula.
To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute).
Gradually add the sugar teaspoons 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. At this point, incorporate the blue food coloring (please note that the color might be less vibrant after baking, so slowly add more until you get your desired color. Gel coloring is recommended as the colors are more vivid.) Continue to beat until stiff peaks form.
Add the meringue to the sifted ground almond flour mixture. Using a spatula, fold and mix until you get a molten-like mixture and drips down like a ribbon when lifted.
Transfer the batter to a piping bag with a round tip and pipe out equal sized circles (Approximately 1 inch) on parchment paper or a baking mat placed on a baking pan.
After piping, knock the bottom of the pan against a flat surface to get rid of air bubbles.
Let the outer shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
Bake for 10 - 13 minutes. Let cool completely.