RECIPE DETAILS

1. Line two baking sheets with parchment paper and, if desired, draw 3 cm circles on the underside as a guide.

2. Sift the almond flour and powdered sugar together into a bowl to remove any lumps, then stir in the finely minced mint for a subtle fresh flavor.

3. In a clean, grease-free bowl, whip the egg whites with a pinch of salt until foamy, then gradually add the granulated sugar and continue beating until stiff, glossy peaks form.

4. Mix the mint extract into the meringue, and add a tiny amount of green food coloring if using, just until evenly tinted.

5. Add the dry ingredients to the meringue in two additions, then gently fold until the batter flows in thick ribbons and looks smooth but not runny.

6. Transfer the batter to a piping bag fitted with a round tip and pipe small rounds onto the prepared trays, spacing them evenly apart.

7. Tap the trays firmly on the counter several times to release air bubbles, then let the shells rest at room temperature until the tops feel dry to the touch, about 30 to 45 minutes.

8. Bake in a preheated oven at 150°C for 14 to 16 minutes, rotating the trays halfway through, until the shells are set and lift cleanly from the parchment.

9. Cool completely on the tray before removing, then pair similar-sized shells and sandwich with a mint filling of your choice or enjoy them plain for a crisp, fragrant bite.