Instructions: Preheat your oven to 300F 150C. Line a baking sheet with parchment paper or a silicone baking mat. In a food processor, combine almond meal and powdered sugar. Pulse until well combined and fine in texture. Sift the mixture into a large mixing bowl, discarding any larger pieces that don't pass through the sieve. In a separate mixing bowl, beat the egg whites until they form soft peaks. Gradually add granulated sugar while continuing to beat until stiff peaks form. If desired, add a few drops of lime green and lemon yellow food coloring to achieve the desired color for your macarons. Gently fold the almond meal and powdered sugar mixture into the beaten egg whites. Use a spatula to fold until the batter is smooth and has a lava-like consistency. Be careful not to overmix. Transfer the batter to a piping bag fitted with a round tip. Pipe small, even rounds onto the prepared baking sheet, leaving some space between each macaron. Tap the baking sheet gently on the counter to remove any air bubbles and flatten the macarons. Let the macarons sit at room temperature for about 20-30 minutes to develop a slight crust. Bake in the preheated oven for 15-18 minutes, or until the macarons are set and have formed feet. The exact baking time may vary depending on your oven, so keep a close eye on them. Remove the macarons from the oven and let them cool completely on the baking sheet. While the macarons are cooling, prepare the filling by mixing your desired lime and lemon flavored buttercream or ganache. Once the macarons are completely cool, carefully remove them from the parchment paper or silicone mat. Match up macaron shells of similar size and shape. Pipe or spoon a small amount of the lime and lemon flavored filling onto the flat side of one macaron shell and sandwich it with another shell. Repeat with all the macarons. Store the filled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld together. Enjoy!
