Lime macaron

Preheat the convection oven to 130°C.
Finely blend the almond powder and icing sugar,
but only in short bursts of a few
seconds.
Sift the mixture through a fine sieve.
Add the food coloring and mix well.
Add the first portion of egg whites (1) and
knead until you obtain a smooth dough.
Beat the second portion of egg whites (2) in a
food processor (such as a KitchenAid) until they are half
whipped, then gradually add the sugar (2).
Heat the water and sugar (1) to 118°C to make a
syrup.
Pour the syrup in a thin stream over the beaten egg whites while
continuing to whisk at medium to high speed,
until the Italian meringue has cooled.
Fold the Italian meringue into the
first mixture in three batches, using a spatula, until you obtain
a smooth and supple mixture, ideal for piping.
Pipe the macaron batter evenly onto a
baking sheet and let it dry until it no longer sticks
to the touch and a thin film forms.
Bake the macarons at medium convection heat
for about 12 minutes.
Then reduce the temperature to 212°F, set the
fan to the lowest speed, and let dry,
with the air vent open, for about 10 minutes.