Line two baking sheets with parchment paper that has been stenciled with 1.5"-2" circles for the macarons, or with a silicone macaron mat. Set aside.
Make a double boiler. To the top, add the egg whites and granulated sugar. Whisk the mixture together until the sugar has fully dissolved and it is slightly foamy. The mixture should be ~120°F / 49°C.
Once the sugar has dissolved, pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat the mixture on medium speed until stiff peaks form.
Sift the almond flour and powdered sugar into the meringue. Add a little bit of blue food coloring to the mixture. Start lightly folding the mixture together. Fold together until you can lift up the batter and draw an eight with it without the batter breaking.
Transfer the batter to a piping bag fitted with a round tip. Pipe out 40 macarons.
Preheat the oven to 300°F / 150°C. Let the shells dry out for 20 minutes, or until they are only slightly tacky to the touch.
Put a small amount of black food dye in a small bowl. If using a gel, you will want to add a couple drops of water to thin out the food coloring. Dip a small paint brush in the food dye, then flick the brush at the macarons to create the black speckles. Let the macarons dry for an additional 20 minutes, or until the macarons are dry to the touch.
Bake the macarons for 15 minutes, then let them cool to room temperature on the baking sheet.
