The French method actually gives you a slightly rough looking meringue.
Ingredients
180g ground almonds
270g powdered sugar
150g egg whites
100g granulated sugar
colouring of choice (powdered not liquid)
Method
Sift ground almonds and powdered sugar together into a mixing bowl. Measure the egg whites and place into a clean mixer bowl.
Using a whisk attachment, start whisking the egg whites on medium speed and slowly add the sugar. Gradually increase speed and continue to whisk the whites until they form a flossy stiff meringue and the sugar is dissolved.
Add the colouring and whisk just until combined. Carefully fold the dry ingredients into the meringue a little at a time and gently blend. Be careful not to over mix.
Place the mixture into a pastry bag with a size 10mm tip. Place parchment paper onto a baking sheet and form small rounds. Option: let rest on baking sheet 15-30 minutes. This helps the any air bubbles escape. Alternatively, you could gently tap the trap against the bench.
Bake at 160 degrees for about 12 minutes. Let cool on cooling rack and then remove from paper. The cookies should come off easily if they are cooked through.
Makes about 30 cookies.
# having the exact measurements is important for meringues. Also the reason you use powdered colouring is because liquid colouring makes the mixture too wet.