Mix the egg whites and sugar on medium until stiff peaks form, then transfer them to a bowl.
Fold in the almond meal and powdered sugar in thirds with a spatula until combined.
Add the food coloring and continue folding until the batter runs off the spatula and can draw a figure 8.
Pipe the shells on a parchment or mat lined baking tray. Let dry at room temperature for 30 minutes.
Tap and flick a paint brush with black food coloring on the shells to give them a speckled look.
Fill with dulce de leche and milk chocolate ganache and enjoy!