Sift almond flour and vegan icing sugar together twice. Set aside.
Boil sugar and water without stirring to 115°C.
Whip Vegan Egg White to medium peak.
Stream syrup into Vegan Egg White, whip to stiff, glossy peaks, and body temperature. Fold meringue into dry mix, add color now if required. Macaronage until magma-like flow.
Pipe 3.5cm rounds, evenly spaced, on lined trays. Remove bubbles by gently tapping the tray onto a flat surface.
Rest shells until tack-free, 30-60 min.
Bake at 270°F, double tray, for 12-15 min. Cool completely.
Pair shells, fill, and mature 24h for best texture.
Serve at ambient temp for optimal flavor profile.