Place the ground almonds and confectioners’ sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line a cookie sheet with your silicone mat or use parchment paper.
Place the egg whites in a large bowl and whip until holding soft peaks. Gradually beat in the superfine sugar to make a firm, glossy meringue. Beat in the peppermint extract and enough green food coloring for your desired color.
Using a spatula, fold in the almond mixture into the meringue one-third at a time. When all the dry ingredients are thoroughly in corporate, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon like consistency.
Pour the batter into a pastry bag fitted with a 1/2 inch tip. Pipe 32-36 small circles onto the prepared baking sheet or the silicone mat. Tap the baking sheets firmly onto a work surface to remove air bubbles. Let stand at room temperature for 30 minutes. This helps the meringue form a crust that will keep it’s shape when baked and give it it’s pretty legs. Preheat oven to 325 F./160 C.
Bake in the preheated oven for 10-15 minutes. Cool for 10 minutes and carefully peel the macarons off the parchment or silicon mat, let cool completely before filling.