In the bowl of a stand mixer, whisk the egg whites on high until fluffy and soft peaks form. Add the granulated sugar and continue whisking until shiny and stiff peaks form. In the bowl of a food processor, pulse your powdered sugar and almond flour using 2-3 second intervals until smooth. Alternatively, if you don’t have a food processor, sift together the almond flour and powdered sugar to remove the lumps.
Add your powdered sugar/almond flour to your egg whites/sugar, and gently fold. The key to good macarons is consistency, so you’re looking for a batter that drips back into the bowl in mostly a ribbon (a few breaks here and there are fine). Another way to test the consistency is to drop a spoonful back into the batter, tap the bowl on the counter a couple times, and check to see that the batter is smooth.
Line a couple of baking sheets with parchment paper with a print out of your template under each. Spoon the batter into a piping bag with a small (about 1/2″) round tip, and pipe your skulls using the templates to guide you. Slam each baking sheet down on the counter a couple of times to work out the air bubbles, and let dry for about an hour (until a skin has formed). Preheat your oven to 350F/175C and bake for 9-11 minutes. The macarons should not be browned, and should easily peel away from the parchment paper when they’re done.
Once the macarons have cooled, you can peel them away from the parchment paper and start creating your Day of the Dead designs with your black food marker! I recommend working top to bottom, left to right so you don’t smudge the food coloring. Have fun with the designs, but if you need some suggestions, Google is full of them! Once you’ve finished creating your designs, you can fill your macarons with whipped cream. Best served the day of or day after.