Sift almond flour and powdered sugar together into a large mixing bowl, set aside.
Use a stand mixer fitted with the whisk attachment and add your egg whites. Whisk on medium speed for 2-3 minutes until frothy.
Increase speed of mixer to medium-high and add granulated sugar, a few tablespoons at a time every 30 seconds. Add in the Hedessent Peppermint Flavour. Continue to mix medium high until stiff peaks form.
Remove bowl from the stand mixer. Fold almond flour into the egg white. Fold the batter until a thick ribbon of batter runs off the spatula when it's lifted. TIP: You should be able to draw a couple of figure 8s with the batter running off your spatula in a continuous stream when it's the right consistency. If the stream of batter breaks before you're able to do this, you may need to stir it a bit more.
Add food coloring to the 4 sides of your piping bag. Gently fill your piping bag with the macaron batter, trying not to smudge the sides too much.
Pipe batter into 1.5-inch-wide circles on a parchment-lined baking sheet, spacing 1 inch apart. Gently tap baking tray to release any air bubbles. Set the tray aside for 30 -40 minutes, until they develop a skin. TIP: The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 320°F / 160°C.
Bake one tray of macarons at a time on the middle rack of your oven for 18-21 minutes and rotate the pan halfway through to help the macarons bake evenly. TIP: Bake time can vary based on the size of your shells, so if you pipe them smaller than 1 1/2 inches, they may be done a few minutes earlier.
Remove the macaron shells from the oven and let them cool fully on the pan. Gently peel from the parchment paper and transfer to another tray for assembly