Print the egg templates and place them on a baking sheet and lay a piece of parchment paper on top. Preheat the oven to 300 degrees. Whisk the egg whites until they have stiff peaks. Add the sugar and almond extract and whisk until combined. Set aside.
Whisk the almond flour, powdered sugar and salt and then sift it through a fine mesh strainer. Discard the clumps that won’t go through the strainer. Sift again and discard the clumps. Gently fold the egg whites into the almond flour mixture. Continue to fold until the egg whites until they are combined with the almond mixture. Add a tiny drop of blue food gel color and mix. The mixture should look smooth but, be careful and don't over work it. Place mixture in a piping bag. You can use a large piping tip if you want or your can just snip off the end of the piping bag and use it without a tip. Fill the egg shapes on the parchment paper. Try to make them the same size and keep in mind they will spread a little so make sure to leave space in-between each one. Remove the pattern from under the parchment paper. To make the macarons have a smooth flat top, bang the baking sheet on the countertop a few times to remove any peaks from the piping bag.
Let them sit on the counter for about 5 minutes before baking. Bake at 300 degrees for 15-18 minutes. Remove them from the oven when they begin to turn brown.
Cool on the baking sheet for about 15 minutes and then transfer them to a wire rack to cool. Add filling to the flat side of half of the macarons. Top with the other half. Spatter with a small amount of brown food gel color.
Serve immediately. Unfilled macarons can be stored for 3 days in an air tight container. Fill them just before serving.