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1
Separate the yolks and whites of 4 or 5 eggs and weigh the whites to exactly 4 oz. (115 g).
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2
Divide the whites evenly between two bowls. In a large bowl, sift together the almond flour and confectioners' sugar.
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3
Add one of the bowls of egg whites to the almond mixture along with flavoring.
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4
Mix vigorously with a silicone spatula.
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5
In the bowl of a standing mixer fitted with the whisk attachment, begin beating the remaining egg whites until soft peaks form.
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6
Add the sugar, food coloring, and 3 tbsp (45 mL) water to a small saucepan. Heat over high heat to 250u00b0F/121u00b0C (if you do not have a candy thermometer, drop a small quantity of the hot syrup into a bowl of cold water. It should form a ball and feel soft when pinched between your fingers). When the syrup reaches 250u00b0F/121u00b0C, pour it in a steady stream down the inside edge of the bowl with the mixer on medium speed.
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7
Adjust the color, if necessary, by adding more coloring. Continue beating for several minutes on low speed until the whites are stiff and glossy.
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8
Incorporate a small amount of the meringue into the almond flour mixture to lighten it.
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9
Gently incorporate the remaining meringue while folding the batter to deflate it.
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10
Pipe the shells. Line a baking sheet with parchment paper. Scrape the batter into a pastry bag fitted with 1/3-in (10-mm) plain pastry tube.
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11
For individual macarons, pipe shells 2 1/4 in (6 cm) to 2 3/4 in (7 cm) in diameter. Pipe the macaron batter in a spiral, starting at the center, without any gaps in between the lines.
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12
Let the piped shells sit at room temperature for 1 hour to allow a skin to form (the batter should not feel sticky when lightly touched with your finger).
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13
Meanwhile, preheat the oven to 250u00b0F/125u00b0C. Bake for 16 minutes (the shells should not begin to brown).
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14
Make the raspberry-lime filling. In a large bowl, combine the preserves, almond flour, and zest.
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15
Make the decoration. In a heatproof bowl set over a pot of simmering water, melt the chocolate over very low heat without stirring (or place in a microwave-safe bowl and microwave for 1 minute). Stir briefly, then add the food color and stir to combine well. Pour the colored chocolate into a small paper cone, then lightly stripe the tops of the macaron shells with it in a zigzag pattern.
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16
Scrape the filling into a pastry bag fitted with a 1/3-in pastry tube. Turn half of the shells over with the flat sides up onto a piece of parchment paper and fill them with the filling. Cover them with anther shell, pressing down gently.
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17
Refrigerate for at least 24 hours in an airtight container before serving.
