Sift the almond flour and powdered sugar together into a bowl and discard any coarse bits.

Whip the egg whites until foamy, then gradually add granulated sugar and beat until stiff, glossy peaks form. Add gel food coloring.

Gently fold the dry ingredients into the meringue until the batter flows like lava.

Pipe small circles onto lined baking sheets, tap to remove air bubbles, and let rest until a skin forms.

Bake in a preheated oven until shells develop feet and are set. Cool completely.

Heat the cream until steaming, pour over chopped chocolate, add vanilla, and stir until smooth. Let thicken.

Pair shells of similar size, pipe filling onto one shell, and sandwich with another. Refrigerate 24 hours before serving.