Elegant Green Macarons with French Meringue

Start by sifting the almond flour and powdered sugar together into a large bowl. This will help achieve a smooth macaron shell. In a separate bowl, whip the egg whites until foamy, then gradually add the granulated sugar. Continue whipping until stiff peaks form.

Once your meringue is ready, incorporate the sifted dry ingredients into the meringue gently. Use a spatula to fold the batter, and add the green food coloring and a tiny drop of red food coloring to create the desired shade of green.

Transfer the macaron batter to a piping bag fitted with a plain round tip. Line two baking sheets with parchment paper. Pipe small circles about 3.5 cm (1.5 inches) in diameter onto the prepared sheets, leaving space between each meringue.

Once piped, tap the baking sheets on the counter to remove excess air bubbles. Let the macaron shells sit at room temperature for about 30 minutes until a skin forms on the surface.

Preheat your oven to 150°C (300°F). Bake the macarons in the preheated oven for about 15-20 minutes. Make sure they do not brown; they should remain pale green. Once baked, allow them to cool completely on the sheets before removing them.

While the macaron shells are cooling, prepare the filling. In a bowl, beat the softened butter until creamy, then gradually add the powdered sugar until incorporated. Add the heavy cream and mix until the filling is fluffy.

Once the macaron shells are completely cool, pair them up by size. Fill a piping bag with the buttercream filling and pipe a small dollop onto the flat side of one shell, then gently press the other shell on top to create a sandwich.

Let the assembled macarons rest in the fridge for at least 24 hours for the flavors to meld. They can be enjoyed after this resting period or kept in an airtight container for several days.